Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Dried red chilis 2 oz Long beans; coarsely chopped
-- coarsely chopped -- into 1-inch lengths
1 ts Coarsely chopped galangal 1 md Broccoli stem
2 sm Red shallots -- coarsely chopped at an
-- coarsley chopped -- angle into 1-inch lengths
3 oz Ready-fried beancurd 2 oz Baby sweetcorn
-- finely diced -- roughly chopped at an
Oil; for deep-frying -- angle into 1-inch lengths
2 tb Oil 1 Carrot; finely chopped
1 tb Finely chopped garlic -- into matchsticks
1 tb Lemongrass, finely chopped 3 tb Vegetable stock
-- into rings 2 tb Light soy sauce
1 tb Grated coconut 1/2 ts Sugar

In a mortar, pound together the chilis, galangal and shallots to form a
paste and set aside. Deep-fry the beancurd dice until crispy brown, drain
and set aside.

Heat the 2 tbsp (30 ml) oil and fry the garlic golden brown. Stir in the
paste, add the lemon grass and coconut, stirring well. Add all the
vegetables and briefly stir-fry. Add the stock, soy sauce and sugar. Stir
well and turn on to a serving dish.

Source: The Lemon Grass Restaurant, Bangkok _Thai Vegetarian Cooking_ by
Vatcharin Bhumichitr Typed for you by Karen Mintzias

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