Recipe: Lemon Grass Spicy Vegetables (Pat Pet Takrai)

LEMON GRASS SPICY VEGETABLES (PAT PET TAKRAI)
The Lemon Grass Restaurant, Bangkok

2 large dried red chilis, coarsely chopped
1 teaspoon coarsely chopped galangal (or ginger root)
2 small red shallots, coarsely chopped
3 ounces ready-fried bean curd/tofu, finely diced
Oil (for deep-frying)
2 tablespoons oil
1 tablespoon finely chopped garlic
1 tablespoon lemongrass, finely chopped into rings
1 tablespoon grated coconut
2 ounces long beans, coarsely chopped into 1-inch lengths
1 medium broccoli stem, coarsely chopped at an angle into 1-inch lengths
2 ounces baby sweet corn, roughly chopped at an angle into 1-inch lengths
1 carrot, finely chopped into matchsticks
3 tablespoons vegetable stock
2 tablespoons light soy sauce
1/2 teaspoon sugar

In a mortar, pound together the chilis, galangal and shallots to form a paste and set aside.

Deep-fry the diced bean curd until crispy brown, drain and set aside.

Heat the 2 tbsp oil and fry the garlic golden brown. Stir in the chili 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.

Makes 3 servings
Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr