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