Read it for the alliteration, make it for the taste!


http://www.seriouseats.com/recipes/2...an-recipe.html

Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry)
J. KENJI LÓPEZ-ALT

INGREDIENTS
6 dried guajillo, California, or pasilla chilies, stemmed and seeded (45g)
6 medium cloves garlic, roughly chopped (30g)
2 medium shallots, peeled and roughly chopped (60g)
2 to 6 red Thai bird chilies (to taste), roughly chopped
1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped
3 fresh or dried makrut lime leaves (see note above), hard central stem
removed and discarded, leaves roughly chopped
1 stalk fresh lemongrass, bottom 3 to 5 inches only (40g), tough outer
leaves removed and discarded, tender core thinly sliced
1 (1-inch) knob galangal, peeled (see note above)
1/2 teaspoon (2g) freshly ground white or black pepper
Kosher salt
3 tablespoons (45ml) vegetable oil or coconut oil
1 (12-ounce; 340g) block firm tofu, cut into 1- by 1- by 1/2-inch
squares, pressed firmly between paper towels
1 pound (450g) green beans or long beans, trimmed and cut into 1
1/2-inch lengths
1 tablespoon (14g) sugar
1 tablespoon (15ml) soy sauce
Steamed jasmine rice, for serving