Lemon Grass Spicy Vegetables (Pat Pet Takrai)

Recipe Ingredients

2 tablespoons	30ml	Dried red chiles - coarsely chopped (large)
1 teaspoon	5ml	Coarsely chopped galangal
2 teaspoons	10ml	Red shallots - coarsely chopped (small)
3 oz	85g	Ready-fried beancurd - finely diced
2 tablespoons	30ml	Oil
1 tablespoon	15ml	Finely chopped garlic
1 tablespoon	15ml	Lemongrass - finely chopped
1 tablespoon	15ml	Grated coconut
2 oz	56g	Long beans - coarsely chopped
		Into 1-inch lengths
1		Broccoli stem - coarsely chopped (medium) a angle into 1-inch
2 oz	56g	Baby sweetcorn - roughly chopped at angle into 1-inch
1		Carrot - finely chopped
		Into match sticks
3 tablespoons	45ml	Vegetable stock
2 tablespoons	30ml	Light soy sauce
1/2 teaspoon	2.5ml	Sugar

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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