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.Ingredients
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 3
- Amount Per Serving
- Calories 194.5kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 50.0g17%
- Dietary Fiber 0.0g0%
- Sugars 50.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the best flavor, use a mortar and pestle to pound the paste rather than a food processor, which helps release the essential oils in the galangal and lemongrass.
If you cannot find ready-fried beancurd, you can use firm tofu cut into small cubes and deep-fried until crispy as a suitable substitute.
Adjust the number of dried chilis based on your preferred heat level. Soaking them briefly in warm water before pounding can make them easier to process if they are very dry.
Serve immediately while the beancurd is still crisp. This dish pairs excellently with steamed jasmine rice.
