Thai cuisine · Vegetable Dishes

Pad Tua Fak Yao

Long beans stir-fried with red curry paste, kaffir lime leaf and coconut milk, spicy and crisp.

Ingredients · for 4 servings

• 500 g long beans (or green beans)
• 2 tbsp red curry paste
• 200 g firm tofu
• 150 ml coconut milk
• 4 kaffir lime leaves
• 2 tbsp light soy sauce
• 1 tbsp palm sugar
• 3 tbsp vegetable oil
• 1 red chili

Instructions

1. Trim the long beans and cut into 4 cm pieces, cut the tofu into strips, and remove the midrib from the kaffir lime leaves and cut into fine strips.
2. Heat 3 tbsp oil in a wok and fry the tofu for 4–5 min. until golden brown, then push to the side.
3. Add the red curry paste to the hot oil and stir for 1 min. until it darkens and smells strongly fragrant.
4. Stir in the coconut milk and simmer for 2 min. until the paste separates from the fat and the sauce turns glossy.
5. Add the beans, soy sauce and palm sugar and fry for 4–5 min., stirring constantly, until the beans are deep green and still crisp.
6. Fold in the lime leaf strips and the chili cut into rings, and serve immediately with rice.