Lemon-Grass-Spicy-Vegetables-Pat-Pet-Takrai

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Servings: 3 Difficulty: Intermediate
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A vibrant Thai stir-fry bursting with aromatic lemongrass, galangal, and crispy beancurd.
Lemon Grass Spicy Vegetables (Pat Pet Takrai recipe image

This authentic Thai Pat Pet Takrai delivers a symphony of textures and flavors, combining crisp long beans, sweet corn, and crunchy carrots with the earthy depth of fried beancurd. The base is built on a pungent paste of dried red chilies, galangal, and shallots, infused with the citrusy brightness of lemongrass and the subtle sweetness of coconut. It’s a quick, satisfying side dish that pairs perfectly with steamed jasmine rice. Ideal for weeknight dinners or as part of a larger Thai spread, this vegan-friendly recipe brings the bold, home-style tastes of Thailand to your table in under 30 minutes.

Lemon Grass Spicy Vegetables (Pat Pet Takrai recipe image
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Lemon-Grass-Spicy-Vegetables-Pat-Pet-Takrai

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 3 Calories: 194.5

Description

This authentic Thai Pat Pet Takrai delivers a symphony of textures and flavors, combining crisp long beans, sweet corn, and crunchy carrots with the earthy depth of fried beancurd. The base is built on a pungent paste of dried red chilies, galangal, and shallots, infused with the citrusy brightness of lemongrass and the subtle sweetness of coconut. It&# 226;ÂÂs a quick, satisfying side dish that pairs perfectly with steamed jasmine rice. Ideal for weeknight dinners or as part of a larger Thai spread, this vegan-friendly recipe brings the bold, home-style tastes of Thailand to your table in under 30 minutes.

Ingredients

Directions

  1. Pound the dried red chilies, galangal, and shallots in a mortar and pestle to form a coarse paste. Set aside.
  2. Cut the long beans into 1-inch lengths. Finely dice the baby sweetcorn and red shallots. Chop the broccoli stem and carrot into small pieces or matchsticks.
  3. Deep-fry the ready-fried beancurd dice in oil until crispy brown. Drain on paper towels and set aside.
  4. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat.
  5. Add the finely chopped garlic and fry until golden brown and fragrant.
  6. Stir in the chili-galangal paste, lemongrass, and grated coconut, stirring well to combine and toast the aromatics.
  7. Add all the prepared vegetables (long beans, corn, carrot, broccoli stem) to the wok and briefly stir-fry for 1-2 minutes.
  8. Pour in the vegetable stock, light soy sauce, and sugar. Stir well to coat the vegetables.
  9. Return the crispy fried beancurd to the wok and toss gently to combine.
  10. Transfer immediately to a serving dish and serve hot.

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.

Keywords: thai, lemongrass, spicy, vegetables, stir-fry, vegan, long beans, beancurd, galangal, chili paste, asian, side dish, quick dinner, plant-based, aromatic, crispy, homestyle, spicy vegetables
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