Lemon Grass Spicy Vegetables

This vibrant Thai stir-fry, known as Pat Pet Takrai, delivers a punchy, aromatic flavor profile that is quintessentially Thai. The dish relies on a fresh paste made from dried red chilies, galangal, and shallots, which creates a fragrant base for crisp vegetables. Long beans, baby sweetcorn, carrot, and broccoli stems are tossed quickly in a wok to retain their crunch, while the addition of grated coconut adds a subtle sweetness and texture. Crispy fried beancurd pieces provide a delightful contrast in texture. It is a perfect side dish for everyday meals, offering a healthy, vegan-friendly option that is packed with flavor and color.

Cooking Method: Frying, Stir Frying

Cuisine: Thai

Courses: Side Dishes

Difficulty: Intermediate

Servings: 1

Calories: 195

Dietary: Vegan, Vegetarian

Description

This vibrant Thai stir-fry, known as Pat Pet Takrai, delivers a punchy, aromatic flavor profile that is quintessentially Thai. The dish relies on a fresh paste made from dried red chilies, galangal, and shallots, which creates a fragrant base for crisp vegetables. Long beans, baby sweetcorn, carrot, and broccoli stems are tossed quickly in a wok to retain their crunch, while the addition of grated coconut adds a subtle sweetness and texture. Crispy fried beancurd pieces provide a delightful contrast in texture. It is a perfect side dish for everyday meals, offering a healthy, vegan-friendly option that is packed with flavor and color.

Directions

1
In a mortar and pestle, pound together the dried red chilis, galangal, and shallots until they form a coarse paste. Set aside.
2
Heat oil for deep-frying in a small pot or wok. Deep-fry the diced beancurd until crispy and brown. Drain on paper towels and set aside.
3
Heat the 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the finely chopped garlic and fry until golden brown, being careful not to burn it.
4
Stir in the chili-galangal paste, lemongrass rings, and grated coconut. Stir-fry for about 30 seconds until fragrant.
5
Add the long beans, broccoli stems, baby sweetcorn, and carrot matchsticks to the wok. Stir-fry briefly for 2-3 minutes until the vegetables are tender-crisp.
6
Pour in the vegetable stock, light soy sauce, and sugar. Stir well to combine and let the sauce coat the vegetables.
7
Fold in the crispy fried beancurd pieces gently.
8
Transfer immediately to a serving dish and serve warm.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 195kcal

% Daily Value *
Total Fat 12.5g20%
Saturated Fat 2.5g13%
Sodium 450mg19%
Total Carbohydrate 15g5%
Dietary Fiber 3g12%
Sugars 2g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/lemon-grass-spicy-vegetables-pat-pet-takrai-2/