Thai cuisine · Vegetable Dishes

Pad Prik King

Dry curry of crisp green beans and crispy tofu, stir-fried spicy with red curry paste and lime leaf.

Ingredients · for 4 servings

• 400 g green beans
• 250 g firm tofu
• 3 tbsp red curry paste
• 6 kaffir lime leaves
• 1 tbsp palm sugar
• 2 tbsp fish sauce
• 2 garlic cloves
• 1 red chili pepper
• 4 tbsp oil

Instructions

1. Trim the beans and cut into 4 cm long pieces; pat the tofu dry and cut into 2 cm cubes.
2. Fry the tofu in 3 tbsp hot oil over medium-high heat for 6–8 min. until golden brown and crispy all over, remove and set aside.
3. Heat the remaining oil in the wok, fry the curry paste and chopped garlic for 2 min. until they smell intensely fragrant and the oil turns red.
4. Add the beans, pour in 4 tbsp water and stir-fry over high heat for 4–5 min. until tender-crisp and still bright green.
5. Stir in the palm sugar, fish sauce and the kaffir lime leaves cut into fine strips and simmer uncovered for 2 min. until barely any liquid remains in the pan.
6. Fold in the tofu and chili rings, toss once and serve immediately with fragrant rice.