Published: by Absolutely Recipes, in the recipes category.

Thai Dry-Curry Stir-Fry Recipe.

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, 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
1/2 TSP (2g) freshly ground white or black pepper
Kosher salt
3 TBSPs (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 TBSP (14g) sugar
1 TBSP (15ml) soy sauce
Steamed jasmine rice, for serving

Recipe Instructions:

Place chilies in a heatproof container and cover with boiling water.
Cover and set aside for 10 minutes.
Meanwhile, place garlic, shallots, Thai chilies, cilantro, lime leaves, lemongrass, galangal, ground pepper, and 1 TSP salt in a mortar and pestle.
Pound into a rough paste.
Drain chilies, add to mortar, and continue pounding until a rough paste has formed.
Alternatively, chop all ingredients in a food processor.

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