This vegetarian Thai curry is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.
Provided by: SmallRecipe.com
Yield: 4 Servings
Ingredients:
| 8 large dried New Mexico chiles |
| ½ 14-ounce package extra-firm tofu |
| 2 shallots, coarsely chopped |
| 8 garlic cloves, coarsely chopped |
| 1 1-inch piece lemongrass, tough outer layers removed, chopped |
| 1 ½-inch piece galangal, peeled, coarsely chopped |
| 1 tablespoon chopped cilantro stems |
| 1 teaspoon finely grated makrut lime zest (optional) |
| ½ teaspoon kosher salt |
| ½ teaspoon black peppercorns, crushed |
| 6 makrut lime leaves, finely chopped, divided (optional) |
| 2 tablespoons vegetable oil |
| 1 pound green beans, trimmed |
| 2 tablespoons fish sauce (nam pla or nuoc nam) |
| 1 tablespoon sugar |
| Cooked white or brown jasmine rice (for serving) |
Steps:
- Bring chiles and 2½ cups cold water to a boil in a small saucepan. Remove from heat, cover; let soften, 30 minutes.
- Meanwhile, lay a clean kitchen towel or a double layer of paper towels on a large plate. Place tofu on top and cover with another towel or double layer of towels. Cover with another plate and weigh down with something heavy. Let sit 30 minutes, then cut into ¾” pieces.
- Drain chiles, reserving soaking liquid. Tear chiles open and remove seeds; discard. Blend chiles, shallots, garlic, lemongrass, galangal, cilantro stems, makrut lime zest (if using), salt, peppercorns, half of makrut lime leaves (if using), and ½ cup reserved soaking liquid in a blender, scraping down sides and adding more soaking liquid as needed, until a rough paste forms. Set curry paste aside.
- Heat oil in a large skillet over medium-high and cook tofu until browned on all sides, about 5 minutes total. Add green beans and ½ cup reserved curry paste and cook, tossing occasionally, until beans are coated and beginning to soften, about 3 minutes. Add ½ cup reserved soaking liquid, cover skillet, and cook until beans are cooked through and liquid is reduced by half, about 5 minutes. Stir in fish sauce, sugar, and remaining makrut lime leaves and cook until fragrant, 1 minute. Serve over rice.
- Do Ahead: Red curry paste can be made up to 3 days ahead. Cover and chill.
A Thai Red Curry cooked with pork, ginger root, and long green beans. Best served with jasmine rice.
Provided by: SmallRecipe.com
Categories: Main Course
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 2
Ingredients:
| 300 grams Pork Collar (Thinly Sliced or Cubed) |
| 100 grams Long Green Beans (cut into 1 inch lengths (sugar snap peas at a push)) |
| 3 tbs Phrik King (Khing) Curry Paste |
| 1/3 cups Sliced Ginger Roots |
| 5 Kaffir leaves (torn in half – stems removed) |
| 2 tsps Fish Sauce (optional) (increases saltiness) |
| 1 tbs Brown sugar or palm sugar |
| 1 1/2 tbs Seasoning sauce |
| 1 tbs Olive oil |
| 1 tbs Sliced Chili Spur (Big Chilli Pepper) |
Steps:
- Preparation
- Instructions
Nutrition Facts:
Calories 7 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 62 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving