Thai Phat Prik King Tofu Stir-Fry
Ingredients
Paste
- 15 dried long red chillies, deseeded and soaked
- 1 tablespoon chopped coriander root (can substitute for 2 tablespoons chopped coriander stem)
- 3 tablespoons chopped garlic
- 3 tablespoons chopped shallot
- 2 tablespoons chopped lemongrass
- 2 tablespoons chopped galangal
- pinch of salt
- 2 tablespoons shrimp paste (substitute: white miso, yellow bean sauce, or Tua Nao)
Main
- 150g tofu puffs (can substitute for any tofu)
- 50g snake beans or green beans, blanched and cut into 1cm lengths
- 1 tablespoon green peppercorn (can substitute for 0.5 tablespoon ground black pepper)
- 4 kaffir lime leaves, torn
- 2 long green chillies sliced into rings
- 1/4 cup holy basil or Thai basil
- 2 tablespoons shredded fingerroot (can substitute for normal ginger)
- 2 tablespoons light soy sauce
- pinch white sugar
- 5 tablespoons oil
Preparation
Make paste
Make the paste by pounding the paste ingredients in a mortar and pestle or blending in a blender
Cook dish
Heat a wok or pot and add oil. Fry the paste for 8-10 minutes on medium heat, stirring vigorously to avoid burning. Add a tablespoon of water occasionally if the paste gets too dry
Season the paste with sugar and soy sauce. Add all other ingredients, mix well, and serve with white rice
