A mortar and pestle is key to great flavor in this dry Thai curry.
After they've rehydrated , I chop them up and add them to the mortar.
** I think Thai grandmothers just wanted a good way to keep Thai grandchildren out of their hair for a while.You will be tempted to transfer everything to the food processor or mini-chopper and be done with it. Honestly, it's okay to give in to these temptations; so long as you've pulverized the bulk of the aromatics and it's all nice, moist, and pasty, the mortar and pestle has done its flavor-extracting job and yourely on the food processor to smooth things out for you.
Cooking the tofu and green beans separately ensures that we're able to maintain enough heat in our Western cooktops to fry the ingredients as we add them, instead of steaming them.
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