Lemon Grass Spicy Vegetables

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.

Cooking Method: Frying, Stir Frying

Cuisine: Thai

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 194.5

Dietary: Vegan, Vegetarian

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

1
In a mortar and pestle, pound the dried red chilis, galangal, and shallots together until they form a coarse paste. Set aside.
2
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.
3
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.
4
Stir in the chili-galangal paste, lemongrass, and grated coconut. Stir-fry for about 30 seconds until aromatic.
5
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.
6
Pour in the vegetable stock, light soy sauce, and sugar. Stir well to combine and cook for another minute until the sauce slightly thickens.
7
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.

Read it online: https://www.chefs-mate.com/recipe/lemon-grass-spicy-vegetables-pat-pet-takrai-3/