This authentic Thai side dish, known as Pat Pet Takrai, is a symphony of textures and flavors. The base is a fragrant paste made from pounded dried red chilis, galangal, and shallots, delivering a deep, earthy heat. Crispy deep-fried beancurd cubes provide a satisfying crunch, while fresh vegetables like long beans, broccoli stems, and baby sweetcorn add brightness and bite. The dish is finished with a savory-sweet glaze of soy sauce and coconut. It’s perfect for serving alongside steamed jasmine rice or as a bold accompaniment to grilled meats. Quick to prepare yet complex in flavor, this vegan-friendly recipe brings the essence of a Thai street food stall to your home kitchen.
Lemon Grass Spicy Vegetables
Description
This authentic Thai side dish, known as Pat Pet Takrai, is a symphony of textures and flavors. The base is a fragrant paste made from pounded dried red chilis, galangal, and shallots, delivering a deep, earthy heat. Crispy deep-fried beancurd cubes provide a satisfying crunch, while fresh vegetables like long beans, broccoli stems, and baby sweetcorn add brightness and bite. The dish is finished with a savory-sweet glaze of soy sauce and coconut. It's perfect for serving alongside steamed jasmine rice or as a bold accompaniment to grilled meats. Quick to prepare yet complex in flavor, this vegan-friendly recipe brings the essence of a Thai street food stall to your home kitchen.Directions
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In a mortar and pestle, pound the dried red chilis, galangal, and shallots together until they form a coarse paste. Set aside.
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Heat oil for deep-frying in a small pan. Fry the diced beancurd until crispy and golden brown. Drain on paper towels and set aside.
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In a wok or large skillet, heat the 2 tablespoons of oil over medium-high heat. Add the finely chopped garlic and fry until golden brown and fragrant.
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Stir in the chili-galangal paste, lemongrass, and grated coconut. Stir-fry for about 30 seconds until aromatic.
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Add the long beans, broccoli stems, baby sweetcorn, and carrots to the wok. Stir-fry briefly for 1-2 minutes until the vegetables are tender-crisp.
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Pour in the vegetable stock, light soy sauce, and sugar. Stir well to combine and cook for another minute until the sauce slightly thickens.
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Transfer the vegetables and sauce to a serving dish. Top with the crispy fried beancurd just before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 194.5kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 2.5g13%
- Cholesterol 0.0mg0%
- Sodium 350.0mg15%
- Total Carbohydrate 15.0g5%
- Dietary Fiber 3.0g12%
- Sugars 1.5g
- Protein 6.0g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
