Pat pet takrai (lemon grass spicy vegetables)
3 Servings
Ingredients
| Quantity | 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 |
| 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 | Carrot; finely chopped into matchsticks | |
| 3 | tablespoons | Vegetable stock |
| 2 | tablespoons | Light soy sauce |
| ½ | teaspoon | Sugar |
Directions
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