Pad Prik King

pad-prik-king_compressed

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

Preparation

  1. Combine Kaffir Ancho Chile Paste ingredients and half of the kaffir lime leaves in a food processor until a paste is formed, set aside.
  2. 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.
  3. Add ½ cup of water mixed with ¼ cup of Kaffir Ancho Chile Paste, cook until liquid is reduced by half.
  4. Stir in fish sauce, sugar and remaining kaffir lime leaves and cook for another 1-2 minutes.
  5. Serve over brown jasmine rice.