Phat Phrik Khing

Ingredients

• Thai red curry paste
• 3 tbsp vegetable oil
• 1 block firm tofu, pressed and cut into 1×1.5" squares
• 1 lbs green beans or long beans, cut to 1.5" lengths
• 1 tbsp sugar
• 1 tbsp soy sauce
• 6 dried guajillo or pasilla chillies, stemmed and seeded
• 6 garlic cloves
• 2 medium shallots
• 2–6 Thai chillies
• 1 large bunch fresh cilantro
• 3 fresh makrut lime leaves
• 1 stalk lemongrass, tender parts only
• 1 " knob galangal
• 0.5 tsp white pepper

Method

Make the curry paste first if you're not using shop-bought. Soak the dried guajillo and pasilla chillies in water just off the boil for 8–10 minutes until they're pliable and the flesh darkens. Drain them, discard the seeds and stems. Pound the rehydrated chillies with garlic, shallots, Thai chillies, lemongrass, galangal, makrut lime leaves, and white pepper using a grinding-pounding mortar and pestle, or pulse them in a food processor until you have a coarse, fibrous paste. This isn't meant to be smooth — the texture matters for how it distributes heat and aromatics through the dish. The dried chillies add depth that fresh ones alone cannot; they've concentrated their fruitiness through dehydration.

The cook sequence is about temperature control and sequencing. Heat 1 tablespoon of oil in a large wok or heavy-bottomed pan over medium-high heat. Pat the pressed tofu dry — moisture is the enemy of crisping — and add it in a single layer. Leave it undisturbed for 3–4 minutes until the underside turns golden-brown and pulls away cleanly. Turn each block and repeat on the remaining sides. Once the tofu is golden on all faces and firm to the touch, transfer it to a plate. This isn't frying; you're building a crust that traps moisture inside through stir-frying technique.

Raise the heat to high, add another tablespoon of oil, and immediately add the long beans cut to 1.5 inch lengths. Toss constantly for 3–4 minutes. You want the skin to blister and char in spots — the beans should be tender-firm, not limp. The high heat concentrates their sweetness and creates friction points where high-heat-cooking creates colour and flavour. Transfer to the plate with the tofu.

Add the final tablespoon of oil to the pan, still on high heat. Dollop in the curry paste and stir continuously for 90 seconds until it releases its aroma and the oil begins to separate at the edges — you'll smell the garlic, lemongrass, and chilli oils opening up. Return the tofu and beans to the pan. Add the sugar and soy sauce, toss everything until coated evenly, about 30 seconds. The sugar balances the chilli heat; the soy adds umami depth without drowning the dish. Finish with torn fresh cilantro just before plating. Taste and salt only if needed — the soy sauce often provides enough.