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Lemon Grass Spicy Vegetables (Pat Pet Takrai)

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    Ingredients Jump to Instructions ↓

    1. 2 lg Dried red chilis -- coarsely chopped

    2. 1 ts Coarsely chopped galangal

    3. 2 sm Red shallots -- coarsley chopped

    4. 3 oz Ready-fried beancurd -- finely diced Oil; for deep-frying

    5. 2 tb Oil

    6. 1 tb Finely chopped garlic

    7. 1 tb Lemongrass, finely chopped -- into rings

    8. 1 tb Grated coconut

    9. 2 oz Long beans; coarsely chopped -- into 1-inch lengths

    10. 1 md Broccoli stem -- coarsely chopped at an -- angle into 1-inch lengths

    11. 2 oz Baby sweetcorn -- roughly chopped at an -- angle into 1-inch lengths

    12. 1 Carrot; finely chopped -- into matchsticks

    13. 3 tb Vegetable stock

    14. 2 tb Light soy sauce

    15. 1/2 ts Sugar

    Instructions Jump to Ingredients ↑

    1. 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 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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