Stir-fried Spicy Beancurd

Name: Stir-fried Spicy Beancurd
Yield: Serves 2–4
Cuisine: Thailand
Ingredients: 2 small fresh red or green Thai chillies, seeded and chopped; 2 tablespoons fish sauce or light soy sauce; 1 tablespoon shrimp paste; 2 tablespoons coarsely chopped garlic; 3 tablespoons thinly sliced shallots; 3 tablespoons crushed roasted peanuts; 2 tablespoons lime juice; 3 tablespoons shredded fresh basil leaves; 3 tablespoons finely chopped fresh coriander leaves; handful fresh coriander sprigs; 110 g (4 oz) chopped onions; 400 ml (14 fl oz) groundnut (peanut) oil; 450 g (1 lb) firm, fresh beancurd; 2 stalks fresh lemongrass; 2 teaspoons sugar; ½ teaspoon freshly ground black pepper; 2 tablespoons Thai green curry paste; 1 teaspoon cumin seeds

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Beancurd is a favourite food in Thailand, as well it should be. Nutritious, inexpensive, and a ready match for practically every other food and seasoning, it is a wonderful food. It is particularly favoured by vegetarians as the perfect substitute for animal protein; certainly, Buddhists have made it central both to their daily diet and to their festival celebrations.

Beancurd needs only to be spiced up a bit, something that Thai cooks do to perfection. I particularly enjoy this Tha

Ingredients

Asia
Thailand
Dinner
Vegetarian
Spicy
South East Asia

Ingredients

Method