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)


Step 1:

Combine the garlic, galangal and chilies and puree in a food processor.

Step 2:

In a large pan, heat the canola oil and when just under smoking, add the puree and stir fry for thirty seconds.

Step 3:

Add the tofu, beans and mushrooms and cook for two minutes.

Step 4:

Add the tomatoes, lime leaves, young ginger, peppercorns and broccoli and cook for 20 seconds.

Step 5:

Add the soy sauce, vegetable stock and Thai basil and bring back to a simmer.

Step 6:

Add the slurry to tighten up just slightly.

Step 7:

Serve hot with jasmine rice.