Pad Prik. This one is a crowd pleaser and can make anyone a lover of green beans, and maybe even tofu! It comes together really quickly.
1 block of tofu
14 Oz of green beans, (Chinese long beans preferable but use what you have access to)
2 tbs Red curry paste (@thaikitchen makes a good one, but I’ll share a recipe soon to make your own)
1 tbs fish sauce (you can omit if vegan)
2 tsp sugar
1 clove garlic
2 makrut lime leaves, sliced thinly* (you can find it at Whole Foods, but in a pinch use the zest of a lime. This really makes the flavor so it’s worth sourcing, plus it freezes well and lasts ages)
1/2 inch piece of lemongrass (you can leave out if you can can’t find it, and substitute with a few drops of lime juice)*
2 tbs sweet chilli sauce (I use @maeploy)
Salt to taste
Serves 2 adults
Fry or bake your tofu and set aside. Trim your green beans. Stir the fish sauce and sugar together and set aside. Mince the lime leaves.
In a wok on high heat with about a tablespoon of oil (not olive) put your green beans in and stir fry. Add a splash of water to help steam and keep the green beans bright color. Once 70% softened but still crisp, add garlic, stir until fragrant. Add curry paste, lemon grass if using and stir fry for about 2 minutes to bring out the flavor. Add the tofu back to the wok. Add the sauce mix, and stir. Finish with sweet chili sauce.
-If using lemongrass for the first time, use the first 2 inches from the root, and discard the other half. Remove the first layer as it is fibrous, then pound the lemongrass and mince
-if subbing lime zest, and it to the dish at the very end
-chiffonade the lime leaves by rolling leaves into cigar shape and slicing thinly