Phat Phrik Khing with Tofu and Long Beans (Thai Dry-Curry Stir-Fry)

seriouseats.com

Lou

Kenji

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)

½ 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 ½-inch squares, pressed firmly between paper towels

1 pound (450g) green beans or long beans, trimmed and cut into 1 ½-inch lengths

1 tablespoon (14g) sugar

1 tablespoon (15ml) soy sauce

Steamed jasmine rice, for serving

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