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Pad prik khing tao hoo (dry red curry tofu with long beans)
Tofu and long bean stir-fry
ผัดพริกขิงเต้าหู้ · crisp tofu and long beans fried dry in an allium-free curry paste
Unlike soupy curries, prik khing is fried in oil until the paste clings to every bean, and in central Thai homes it is a lunch dish eaten with plenty of rice. For the jay festival the shop-bought paste, which carries garlic, shallot and shrimp paste, is swapped for this quick home paste of dried chilli, lemongrass, galangal and lime zest, so it stays vegan and free of alliums. Palm sugar and torn lime leaves round it off. Chef's tip: adding water to loosen the paste is the classic mistake; fry it in oil until it smells toasty and the dish stays dry and sticky.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the paste
- 8 dried red chilliesdeseeded, soaked 10 minutes in hot water
- 2 stalks lemongrasstender part, sliced
- ½ oz galangalsliced
- 1 tsp makrut lime zestor regular lime zest
- 2 coriander rootschopped
- ½ tsp white peppercorns
- ½ tsp salt
For the stir-fry
- 10 ½ oz firm tofupatted dry, cut into 2 cm cubes
- 4 tbsp neutral oil
- 7 oz long beanscut into 4 cm lengths
- 1 tbsp palm sugar
- 1 tbsp tamari
- 5 makrut lime leavescentral vein removed, very finely shredded
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Method
0/5 doneStep 1: Pound or blitz 8 dried red chillies, 2 stalks lemongrass, ½ oz galangal, 1 tsp makrut lime zest, 2 coriander roots, ½ tsp white peppercorns and ½ tsp salt with 1 tablespoon of the chilli water into a thick, fairly smooth paste.
8 minStep 2: Fry 10 ½ oz firm tofu in 2 ⅜ tbsp neutral oil in a wok over a medium-high heat, turning, until golden and crisp on all sides, about 7 minutes. Lift out.
7 minStep 3: Add the rest of 1 ⅝ tbsp neutral oil and the paste and fry over a medium heat, stirring, until it darkens a shade, smells toasty and the oil turns red, about 2 minutes.
2 minStep 4: Add 7 oz long beans and stir-fry until bright green and tender-crisp, about 3 minutes.
3 minStep 5: Return the tofu, add 1 tbsp palm sugar and 1 tbsp tamari and toss until the sugar melts and everything is glazed and dry. Toss in 5 makrut lime leaves and serve with rice.
1 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 15 g
- Carbs
- 15 g
- Fat
- 21 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pad prik khing tao hoo (dry red curry tofu with long beans) take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of palm sugar?
- Caster sugar, same amount.
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