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.
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.