Pat Pet Takrai (Lemon Grass Spicy Vegetables)

This Pat Pet Takrai is a classic Thai dish that celebrates the bright, citrusy notes of lemongrass paired with the earthy heat of galangal and dried chilis. It features a colorful medley of crisp vegetables like long beans, broccoli stems, and baby sweetcorn, all tossed with crispy fried beancurd for added texture. The sauce is simple yet profound, balancing salty soy sauce with a hint of sweetness. This vegan-friendly main is perfect for weeknight dinners when you want something flavorful and fresh without spending hours in the kitchen. Serve it hot over steamed jasmine rice for a complete, satisfying meal that brings the taste of Thailand to your table.

Cooking Method: Frying, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 3

Calories: 194.5

Dietary: Vegan, Vegetarian

Description

This Pat Pet Takrai is a classic Thai dish that celebrates the bright, citrusy notes of lemongrass paired with the earthy heat of galangal and dried chilis. It features a colorful medley of crisp vegetables like long beans, broccoli stems, and baby sweetcorn, all tossed with crispy fried beancurd for added texture. The sauce is simple yet profound, balancing salty soy sauce with a hint of sweetness. This vegan-friendly main is perfect for weeknight dinners when you want something flavorful and fresh without spending hours in the kitchen. Serve it hot over steamed jasmine rice for a complete, satisfying meal that brings the taste of Thailand to your table.

Ingredients

2 lg Dried red chilis

Directions

1
In a mortar, pound together the dried red chilis, galangal, and shallots to form a coarse paste. Set aside.
2
Deep-fry the diced beancurd until crispy and brown. Drain on paper towels and set aside.
3
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat.
4
Add the finely chopped garlic and fry until golden brown, being careful not to burn it.
5
Stir in the chili-galangal paste, lemongrass rings, and grated coconut. Stir-fry for 1 minute until fragrant.
6
Add the long beans, broccoli stems, baby sweetcorn, and carrot matchsticks. Stir-fry briefly for 2-3 minutes until vegetables are tender-crisp.
7
Add the vegetable stock, light soy sauce, and sugar. Stir well to combine and cook for another minute until the sauce thickens slightly.
8
Transfer the stir-fried vegetables 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 fresh lemongrass stalks, pounding them slightly before chopping to release their oils. If using dried lemongrass, rehydrate it in warm water first.

Galangal has a distinct piney, citrusy flavor different from ginger. If you cannot find fresh galangal, dried ground galangal can be used, but reduce the quantity as it is more concentrated.

"Ready-fried beancurd" refers to firm tofu that has been pre-fried or deep-fried tofu puffs. If unavailable, you can use firm tofu cubes, pat them dry, and pan-fry them until golden before setting aside.

Adjust the amount of dried chilis based on your heat preference. Removing the seeds will reduce the spiciness.

This dish is best served immediately while the vegetables are still crisp and the beancurd is crunchy.

Keywords: lemongrass, thai, stir-fry, vegetables, spicy, vegan, galangal, beancurd, chili, asian, dinner, quick, healthy, plant-based, aromatic

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