10 January 2018

Vegan Pad Prik Gaeng (ผัดพริกแกงเจ)

Pad Prik Gaeng (Vegan)

Since moving to Thailand I've hardly cooked partly because I don't have a proper kitchen in my apartment and partly because it's just so easy and cheap to eat out most of the time here, but this year I have vowed to make more of an effort to cook for myself and focus on my health. This dish is a simple yet flavourful curry stir-fry that is super simple, quick to make and a favourite amongst Thai people so I hope you enjoy it.

Pad Prik Gaeng (Vegan)

  • 50g Thai red curry paste*
  • 1 Tbsp soy sauce
  • 1 Cup water
  • 1 Tbsp finely sliced kaffir lime leaves
  • 1 Cup chopped green beans
  • 1 Block of diced tofu
  • 1/4 Cup pea aubergine (optional)
*If you want to make it vegan make sure the red curry paste doesn't contain shrimp paste

 Add the curry paste and half the kaffir lime leaves to a wok on medium heat and cook for a few minutes until fragrant

♥ Add water, green beans and pea aubergine to the wok, you want the vegetables to be cooked but still have a slight crunch to them.

♥ Add the Tofu and soy sauce to the wok and cook until most of the moisture has been cooked off, if you find it's too spicy then add more soy sauce.

♥ Remove the dish from the wok and sprinkle the rest of the kaffir lime leaves on top as garnish.

♥ Serve with rice and enjoy!

Good Luck

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