1 - 350g block extra firm tofu (1)
3.5 Tbsp canola oil, divided (52 mL)
4 cups fresh or frozen green beans (1 L)
3 Tbsp red curry paste (45 mL)
2 Kaffir lime leaves (2) or zest of one lime (1)
3 Tbsp grated palm sugar or brown sugar (45 mL)
2 tsp fish sauce (10 mL)
½ cup water (125 mL)
Tip: Fried tofu is a yummy alternative that can be purchased at many Asian supermarkets
- Press tofu: Wrap tofu in paper towel or tea towel and place on a cutting board. Place a heavy object (such as a cast iron fry pan) on top of tofu. Press tofu for 20 mins to release excess moisture. After 20 mins, remove from paper towel or tea towel and cut tofu into half-inch (1/2″) bite-sized pieces.
- In a large non-stick pan over medium-high heat, add 1.5 Tbsp (22 mL) of canola oil. Fry tofu in two batches until golden brown and crispy, about 6 mins per batch. Remove from pan and set aside.
- To the pan, add 1 Tbsp (15 mL) of canola oil and add green beans stirring often until the beans begin to brown slightly. Turn the heat to low and remove beans from the pan and set aside. *Note: if using frozen green beans first add green beans to dry pan over medium heat to cook off excess moisture. About 2 minutes, then add canola oil to pan.
- To the pan, add 1 Tbsp (15 mL) of canola oil, add curry paste, kaffir lime leaves, palm sugar and fish sauce and cook for 2 minutes, stirring often until curry paste, palm sugar and fish sauce are combined.
- Whisk in water and simmer for another 3 minutes.
- To the pan, add tofu and green beans and stir until tofu and beans are warmed through and evenly coated.
- Serve over jasmine rice and garnish with a lime wedge.
Pad Prik King
A less spicy and more fragrant dish, Pad Prik King includes iconic flavours of Thailand such as Kaffir lime and red curry paste. Serve as a side dish, or with jasmine rice for a complete meal. Recipe courtesy of Chef Andrea Buckett.
- 4 people
- Total Fat
- Saturated Fat
- 1.9 g
- 0 mg
- 501 mg
- 20.4 g
- 3.2 g
- 12.7 g
- 8.8 g
- 374 mg