Cooking Recipe Pat Pet Takrai (Lemon Grass Spicy Vegetables)
Recipe Ingredients
2 lg
Dried red chilis coarsely chopped
1 ts
Coarsely chopped galangal
2 sm
Red shallots coarsley chopped
3 oz
Ready-fried beancurd finely diced
Oil; for deep-frying
2 tb
Oil
1 tb
Finely chopped garlic
1 tb
Lemongrass, finely chopped into rings
1 tb
Grated coconut
2 oz
Long beans; coarsely chopped into 1-inch lengths
1 md
Broccoli stem coarsely chopped at an angle into 1-inch lengths
2 oz
Baby sweetcorn roughly chopped at an angle into 1-inch lengths
1
Carrot; finely chopped into matchsticks
3 tb
Vegetable stock
2 tb
Light soy sauce
1/2 ts
Sugar
Directions
In a mortar, pound together the chilis, 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 tbsp (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