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Lemon Grass Spicy Vegetables (Pat Pet Takrai) Recipe - Cooking Index

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Lemon Grass Spicy Vegetables (Pat Pet Takrai)

Cuisine: Thai
Type: Vegetables
Serves: 3 people

Recipe Ingredients

2 tablespoons 30mlDried red chiles - coarsely chopped (large)
1 teaspoon 5mlCoarsely chopped galangal
2 teaspoons 10mlRed shallots - coarsely chopped (small)
3 oz 85gReady-fried beancurd - finely diced
2 tablespoons 30mlOil
1 tablespoon 15mlFinely chopped garlic
1 tablespoon 15mlLemongrass - finely chopped
1 tablespoon 15mlGrated coconut
2 oz 56gLong beans - coarsely chopped
  Into 1-inch lengths
1   Broccoli stem - coarsely chopped (medium) a angle into 1-inch
2 oz 56gBaby sweetcorn - roughly chopped at angle into 1-inch
1   Carrot - finely chopped
  Into match sticks
3 tablespoons 45mlVegetable stock
2 tablespoons 30mlLight soy sauce
1/2 teaspoon 2.5mlSugar

Recipe Instructions

In a mortar, pound together the chiles, galangal and shallots to form a paste and set aside. Deep-fry the beancurd dice until crispy brown, drain and set aside.

Heat the 2 tbs. (30 ml) oil and fry the garlic golden brown. Stir in the paste, add the lemon grass and coconut, stirring well. Add all the vegetables and briefly stir-fry. Add the stock, soy sauce and sugar. Stir well and turn on to a serving dish.

Source:
The Lemon Grass Restaurant, Bangkok Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias

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