Pad Prik King
Ingredients
Kaffir Ancho Paste Ingredients
- 1 cup SupHerb Farms Fusions® Mexican Ancho Chile with Lime
- 1 cup SupHerb Farms Fresh Frozen Shallot
- 12 SupHerb Farms Fresh Frozen Garlic Roasted Clove Whole
- 2 tablespoons SupHerb Farms Fresh Frozen Lemon Grass Purée
- 1 1/2 tablespoons SupHerb Farms Fresh Frozen Ginger Purée
- 2 tablespoons SupHerb Farms Fresh Frozen Cilantro
- 1 cup Water — as needed
- 2 teaspoons Salt
- 2 teaspoons Pepper
- 2 teaspoons Kaffir Lime Zest
Pad Prik King Ingredients
- 1/4 cup Fish Sauce (Nam Pla or Nuac Nam)
- 2 tablespoons Sugar
- 1/4 cup Vegetable Oil
- 14 ounces Extra Firm Tofu — pressed & drained for 30 min. on clean towel, cubed
- 2 pounds Green Beans — washed and trimmed
- 10 Kaffir Lime Leaves — finely chopped and divided in two piles
Categories
- Categories: Asian, Latin, Mexican, Thai
- Ingredients: Entrees, Plant-Forward, Vegetarian
Preparation
- Combine Kaffir Ancho Chile Paste ingredients and half of the kaffir lime leaves in a food processor until a paste is formed, set aside.
- Heat oil in skillet, add tofu and cooked until browned. Add green beans and 3/4 cup of the Kaffir Ancho Chile Paste until beans begin to soften.
- Add ½ cup of water mixed with ¼ cup of Kaffir Ancho Chile Paste, cook until liquid is reduced by half.
- Stir in fish sauce, sugar and remaining kaffir lime leaves and cook for another 1-2 minutes.
- Serve over brown jasmine rice.