Pad Prik King is a type of Thai curry that is much drier than other Thai curries because it is fried in oil and does not contain coconut milk. I had this dish at Emporium Thai Cuisine in West LA and it was delicious. Omg, just so good!!! I did some research and came up with this modified recipe that is safe for vegans. Lucky for me, Aroy-D makes my life so much easier since almost all of their curry pastes are vegan – thank you Aroy-D! Kaffir lime leaves are a little tough to find in your normal grocery store but you can find them at Ranch 99 or any other Asian supermarket.
VEGAN PAD PRIK KING
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- 1 tbsp. vegetable oil
- 1 package 14 oz. firm tofu, drained, pressed & cubed
- 2 tbsp. Aroy-D Thai red curry paste
- 1 ½ tbsp. brown sugar
- 1 cup Chinese green beans (or thin beans), ends trimmed and chopped diagonally into small pieces
- 1 tbsp. soy sauce
- 3-4 kaffir lime leaves, chiffonaded
- ¼ cup water
- Heat wok on high heat and add oil. Swirl to coat the wok.
- Add tofu and stir fry for several minutes until light brown [see picture below for reference]. Set aside in a bowl.
- Add red curry paste, brown sugar, and half of chiffonaded lime leaves. Cook until melted together into a paste.
- Add green beans and ¼ cup water. Cook until the water evaporates.
- Add tofu back to pan and soy sauce. Stir fry for 3 minutes. [If you find it to be getting a bit dry, feel free to add a touch more water.]
- Serve with Jasmine or Basmati rice.
- To “press” your tofu, simply put it in a bowl and place a heavy weight over it. I use my mortar and pestle!
- Chiffonade: Fancy French word for cut very, very finely. Technique used to cut leafy herbs into slender ribbons.