Pat Prik King

Spicy Stir-fried Long Beans

Preparation time: 5 minutes           Cooking time: 15 minutes


  • Oil, for deep-frying, plus 2 tablespoons
  • 3 ounces Firm tofu, finely sliced (about 3/4-1 cup)
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon Maesri Red Curry Paste
  • 8 ounces long beans, cut into 1-inch pieces (about 1 ½- 2 cups)
  • 2 tablespoons Golden Mountain Light Soy Sauce
  • 1/4 cup Lee brand Vegetable Broth
  • ​1 teaspoon Palm sugar
  • 1 tablespoon raw Peanuts, chipped and blanched
  • 2 Kaffir lime leaves, finely chopped

  1. ​In a hot, dry pan, pan-roast peanuts to light brown for side garnish. Remove from the pan and set aside.
  2. Then add 3 tablespoons of oil and fry tofu to golden brown. Remove from the pan and drain.
  3. In the same pan, fry garlic in same oil until garlic is slightly brown. Add curry paste. Sautee for 1 minutes to release aromatic properties of curry paste.
  4. Add the long beans, soy sauce, vegetable broth, palm sugar and kaffir lime leaves. Cook until beans are almost done.
  5. Add browned tofu and cook until beans are done.
  6. Stir briefly, plate, and garnish with peanuts.