Thai spicy quick-fried beans (Pat prik king)

I am beginning to enjoy the heat of the wok, wok hei. Working in these extreme temperatures is an art form, and one so few do well.

This is a lovely stir-fry, the beans blistered and yet retaining the essential crunch. The standard coconut milk does not dilute the fiery red curry paste, but it is bold and stunning. The lemongrass, chilli, galangal, and palm sugar undergo Maillard reactions. Finally, the kaffir lime leaves add a citrusy tone, lightening the dish. This is a lovely, easy-to-make side dish that is always well-received at the table.

This is a thin cookbook filled with outstanding vegan recipes. Simple recipes for traditional salads, fried foods, noodles, and curries, like this one, make this my go-to cookbook for vegetarian Thai cuisine. Vatch, as he is known, has published several cookbooks, runs some excellent restaurants worldwide, and teaches Thai cooking at his school.

For more wonderful recipes from this cookbook, click here.

Ingredients: 2 tablespoons oil

2-3 cloves garlic, minced

1 tablespoon good-quality commercial red curry paste

1 kaffir lime leaf, slivered

8 oz. beans, stems lopped and halved

2 tablespoons Kikkoman soy sauce

1/4 cup water or vegetable stock

1 teaspoon sugar

1 tablespoon roasted peanuts, lightly crushed

Method:

Heat the oil in a wok over high heat. Add the garlic and cook for 20 seconds, until pale gold. Add the red curry paste and saute for 10 seconds.

Add the beans and kaffir lime leaves, then toss for 3 minutes, until the beans are just softened. Add the soy sauce, water/stock, and sugar and toss well until you have a thick sauce.

Remove directly onto a platter and garnish with the peanuts. Serve immediatley.