Thai Eggplant Stir Fry with Thai Basil

Ingredients

• 2 Tbsp Thai chili paste
• 1 Tbsp soy sauce
• 2 tsp fish sauce
• 2 tsp oyster sauce
• 2 Tbsp water
• 275 g Chinese or Japanese eggplant (about 1 large or 2 small), sliced on a bias about 0.5-inch thick, then halve each round
• 4 cloves garlic
• Red Thai chilies, to taste (use at least 3, bigger ones if you can. Take the seeds out to reduce spiciness)
• 200 g ground chicken (or sub ground pork or crumbled firm tofu)
• 1 cup Thai basil leaves
• Have a little water on the ready while you cook

Directions