Pat pet takrai (lemon grass spicy vegetables)

Yield: 3 Servings

Measure Ingredient
2 larges Dried red chilis coarsely chopped
1 teaspoon Coarsely chopped galangal
2 smalls Red shallots coarsley chopped
3 ounces Ready-fried beancurd finely diced
\N \N Oil; for deep-frying
2 tablespoons Oil
1 tablespoon Finely chopped garlic
1 tablespoon Lemongrass, finely chopped into rings
1 tablespoon Grated coconut
2 ounces Long beans; coarsely chopped into 1-inch lengths
1 medium Broccoli stem coarsely chopped at an angle into 1-inch lengths
2 ounces Baby sweetcorn roughly chopped at an angle into 1-inch lengths
1 \N Carrot; finely chopped into matchsticks
3 tablespoons Vegetable stock
2 tablespoons Light soy sauce
½ teaspoon Sugar

In a mortar, pound together the chilis, galangal and shallots to form a paste and set aside. Deep-fry the beancurd dice until crispy brown, drain and set aside.

Heat the 2 tbsp (30 ml) oil and fry the garlic golden brown. Stir in the paste, add the lemon grass and coconut, stirring well. Add all the vegetables and briefly stir-fry. Add the stock, soy sauce and sugar.

Stir well and turn on to a serving dish.

Source: The Lemon Grass Restaurant, Bangkok _Thai Vegetarian Cooking_ by Vatcharin Bhumichitr Typed for you by Karen Mintzias

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