This is one of my favorite curries in the Thai repetoire. It's also happens to be a dish that's both vegetarian and vegan-friendly.
- 2 tablespoon canola oil
- 1 pound tofu, semi firm, cubed
- 12 ounce oyster mushrooms
- 4 ounce snake beans (or green beans)
- 4 ounce cherry tomatoes
- 6 ounce Chinese broccoli
- 2 Garlic cloves
- 2 Thai bird eye chilies
- 1/2 ounce Galangal
- 3/4 ounce Young ginger
- 2 Kaffir lime leaves
- 1/2 Bunch Thai basil
- 2 tablespoon mushroom soy sauce
- 1/2 cup vegetable stock
- 2 tablespoon preserved green peppercorns
- 1 tablespoon cornstarch mixed with a little water (slurry)
- Combine the garlic, galangal and chilies and puree in a food processor.
- In a large pan, heat the canola oil and when just under smoking, add the puree and stir fry for thirty seconds.
- Add the tofu, beans and mushrooms and cook for two minutes.
- Add the tomatoes, lime leaves, young ginger, peppercorns and broccoli and cook for 20 seconds.
- Add the soy sauce, vegetable stock and Thai basil and bring back to a simmer.
- Add the slurry to tighten up just slightly.
- Serve hot with jasmine rice.
About Chef Haidar Karoum
Haidar Karoum is the Executive Chef of Doi Moi, a D.C.-based restaurant inspired by Thai and Vietnamese street food. A Washington, DC native, Chef Karoum traveled extensively with his family, becoming familiar with different foods and cultures at a young age. He was captivated by the culinary world, finding inspiration in his travels and also at home.