Prik King Jae Recipe
wok-cooked dry red curry with crispy tofu, long beans and long hot peppers, served with hed tom sie ew and jasmine rice
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Tofu
Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides. Remove from the skillet and set aside.
- 2
Cook the Vegetables
In the same skillet, add the remaining tablespoon of oil. Sauté the long beans and long hot peppers for about 3-4 minutes until they start to soften.
- 3
Make the Curry
Add the red curry paste to the vegetables and stir well to combine. Pour in the coconut milk, soy sauce, and sugar. Stir until everything is well mixed and bring to a simmer.
- 4
Combine Ingredients
Add the crispy tofu back into the skillet and stir gently to coat the tofu with the curry sauce. Cook for an additional 2-3 minutes until heated through.
- 5
Cook the Rice
While the curry is simmering, cook the jasmine rice according to package instructions.
- 6
Serve
Serve the prik king jae hot over a bed of jasmine rice.
