Gang Pak Recipe

Prepare aromatics

Press tofu for 15–20 minutes while you prepare other ingredients. Mince garlic, slice shallot, grate ginger, and slice vegetables as listed. Have coconut milk and stock measured.

Heat a large wide skillet or wok over medium heat. Add neutral oil and when shimmering add the sliced shallot and minced garlic. Sauté for 1–2 minutes until fragrant but not browned.

Add red curry paste to the pan and cook, stirring, for 1–2 minutes to bloom the spices and reduce raw paste flavor.

Pour about 100 ml of the coconut milk into the pan and stir to combine with the paste, scraping up any browned bits. Allow it to simmer for 1 minute so the fat releases flavors from the paste.

Add the remaining coconut milk and the vegetable stock. Stir to combine and bring to a gentle simmer.

Stir in soy sauce, palm or brown sugar, and grated ginger. Taste and adjust seasoning: add salt (start with 1 tsp) and lime juice. Keep the curry at a low simmer while you cook the vegetables and tofu.

While the curry base is simmering, heat a separate nonstick pan over medium-high heat and add 1 tsp oil. Add the pressed tofu cubes in a single layer and pan-fry until golden on at least two sides, about 3–5 minutes per side. Remove and set aside. (Alternatively, you can bake tofu at 200°C / 400°F for 20–25 minutes.)

Add the vegetables that take longer to cook first: green beans and carrots. Cook them in the simmering curry for 3–4 minutes until they begin to become tender-crisp.

Add bell pepper, baby corn (if using), and napa cabbage. Simmer all together for another 2–3 minutes until vegetables are cooked but still bright and with some bite.

Return the fried tofu to the curry and gently stir to coat. Simmer for 1–2 minutes to heat the tofu through and allow flavors to meld.

Taste once more and adjust: add more soy sauce for saltiness, lime for brightness, or a pinch of sugar if needed.

Remove the pan from heat and stir in fresh Thai basil leaves and chopped cilantro if using. Drizzle with a little toasted sesame oil and scatter chili flakes or sliced fresh chili to taste.

Serve hot with steamed jasmine rice or rice noodles. Garnish with lime wedges alongside so diners can squeeze fresh lime over their portions.