This vegetarian Thai curry is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.
Provided by: EasyRecipesCooking.com
Yield: 4 Servings
|8 large dried New Mexico chiles|
|½ 14-ounce package extra-firm tofu|
|2 shallots, coarsely chopped|
|8 garlic cloves, coarsely chopped|
|1 1-inch piece lemongrass, tough outer layers removed, chopped|
|1 ½-inch piece galangal, peeled, coarsely chopped|
|1 tablespoon chopped cilantro stems|
|1 teaspoon finely grated makrut lime zest (optional)|
|½ teaspoon kosher salt|
|½ teaspoon black peppercorns, crushed|
|6 makrut lime leaves, finely chopped, divided (optional)|
|2 tablespoons vegetable oil|
|1 pound green beans, trimmed|
|2 tablespoons fish sauce (nam pla or nuoc nam)|
|1 tablespoon sugar|
|Cooked white or brown jasmine rice (for serving)|
- Bring chiles and 2½ cups cold water to a boil in a small saucepan. Remove from heat, cover; let soften, 30 minutes.
- Meanwhile, lay a clean kitchen towel or a double layer of paper towels on a large plate. Place tofu on top and cover with another towel or double layer of towels. Cover with another plate and weigh down with something heavy. Let sit 30 minutes, then cut into ¾” pieces.
- Drain chiles, reserving soaking liquid. Tear chiles open and remove seeds; discard. Blend chiles, shallots, garlic, lemongrass, galangal, cilantro stems, makrut lime zest (if using), salt, peppercorns, half of makrut lime leaves (if using), and ½ cup reserved soaking liquid in a blender, scraping down sides and adding more soaking liquid as needed, until a rough paste forms. Set curry paste aside.
- Heat oil in a large skillet over medium-high and cook tofu until browned on all sides, about 5 minutes total. Add green beans and ½ cup reserved curry paste and cook, tossing occasionally, until beans are coated and beginning to soften, about 3 minutes. Add ½ cup reserved soaking liquid, cover skillet, and cook until beans are cooked through and liquid is reduced by half, about 5 minutes. Stir in fish sauce, sugar, and remaining makrut lime leaves and cook until fragrant, 1 minute. Serve over rice.
- Do Ahead: Red curry paste can be made up to 3 days ahead. Cover and chill.
A Thai Red Curry cooked with pork, ginger root, and long green beans. Best served with jasmine rice.
Provided by: EasyRecipesCooking.com
Categories: Main Course
Prep time: 10 minutes
Cook time: 10 minutes
|300 grams Pork Collar (Thinly Sliced or Cubed)|
|100 grams Long Green Beans (cut into 1 inch lengths (sugar snap peas at a push))|
|3 tbs Phrik King (Khing) Curry Paste|
|1/3 cups Sliced Ginger Roots|
|5 Kaffir leaves (torn in half – stems removed)|
|2 tsps Fish Sauce (optional) (increases saltiness)|
|1 tbs Brown sugar or palm sugar|
|1 1/2 tbs Seasoning sauce|
|1 tbs Olive oil|
|1 tbs Sliced Chili Spur (Big Chilli Pepper)|
Calories 7 kcal, CarbohydrateContent 1 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 62 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
What is pad pad prik king and how to prepare it?
Pad prik king is also known as phat prik king. As already mentioned above, it is a dish of Thai origin, but to add to that it’s a Thai curry. This curry is normally drier than other different ones that are served in Thailand such as red curry. Preparing it involves frying it in oil but liquid coconut milk is not added.
Is pad prik khing Thai red curry?
If you love Thai Red Curry, but don’t want the extra calories from coconut milk, then you have to try this recipe. Pad Prik Khing, is a stir fry with meat, green beans, and red curry paste. Simple, quick, spicy, and delicious!
What is gai pad prik gaeng recipe?
This gai pad prik gaeng recipe (ไก่ผัดพริกแกง) is really easy to make, as long as you already have some Thai red curry paste (เครื่องแกงเผ็ด) available. The Thai red curry paste forms the base of flavor for this gai pad prik gaeng (chicken fried with red curry paste ไก่ผัดพริกแกง).
How do you make a good prik king?
Pop the rice on and when that’s cooked – you can start the Prik King. Fry the meat in a hot pan – or whatever protein you’re using until it’s charred and just a bit under cooked, then remove it from the pan.