Name: Phat Phrik Khing With Tofu And Long Beans (Thai Dry-Curry Stir-Fry) Recipe
Cuisine: International
Ingredients: 6 dried; , California, or; chilies,; (45g); 6 medium cloves garlic, roughly chopped (30g); 2 medium shallots, peeled and roughly chopped (60g); 2 to 6 red Thai bird chilies (to taste), roughly chopped; 1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped; 3 fresh or dried makrut lime leaves (see note), hard central stem removed and discarded, leaves roughly chopped; 1 stalk fresh lemongrass, bottom 3 to 5 inches only (40g), tough outer leaves removed and discarded, tender core thinly sliced; 1 (1-inch) knob galangal, peeled (see note); 1/2 teaspoon (2g) freshly ground white or black pepper; Kosher salt; 3 tablespoons (45ml) vegetable oil or coconut oil; 1 (12-ounce; 340g) block firm tofu, cut into 1- by 1- by 1/2-inch squares, pressed firmly between paper towels; 1 pound (450g) green beans or long beans, trimmed and cut into 1 1/2-inch lengths; 1 tablespoon (14g) sugar; 1 tablespoon (15ml) soy sauce; Steamed jasmine rice, for serving

Ingredients

6 dried

, California, or

chilies,

(45g)

6 medium cloves garlic, roughly chopped (30g)

2 medium shallots, peeled and roughly chopped (60g)

2 to 6 red Thai bird chilies (to taste), roughly chopped

1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped

3 fresh or dried makrut lime leaves (see note), hard central stem removed and discarded, leaves roughly chopped

1 stalk fresh lemongrass, bottom 3 to 5 inches only (40g), tough outer leaves removed and discarded, tender core thinly sliced

Phat Phrik Khing With Tofu And Long Beans (Thai Dry-Curry Stir-Fry) Recipe

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