Name: Pad Prik King
Yield: 4 Servings
Ingredients: 8 large dried New Mexico chiles; ½ 14-ounce package extra-firm tofu; 2 shallots, coarsely chopped; 8 garlic cloves, coarsely chopped; 1 1-inch piece lemongrass, tough outer layers removed, chopped; 1 ½-inch piece galangal, peeled, coarsely chopped; 1 tablespoon chopped cilantro stems; 1 teaspoon finely grated makrut lime zest (optional); ½ teaspoon kosher salt; ½ teaspoon black peppercorns, crushed; 6 makrut lime leaves, finely chopped, divided (optional); 2 tablespoons vegetable oil; 1 pound green beans, trimmed; 2 tablespoons fish sauce (nam pla or nuoc nam); 1 tablespoon sugar; Cooked white or brown jasmine rice (for serving)

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ALEX LAU

This vegetarian Thai curry from the restaurant Thai Fresh in Austin is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.

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