• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Asian Caucasian Food Blog
  • Home
  • All Recipes
  • About Us
  • Subscribe
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Seafood

    Coconut Curry Tofu and Shrimp

    January 11, 2022 · Published: April 11, 2017 By: Asian Caucasian Leave a Comment

    Who doesn't love a good bowl of Coconut Curry Tofu and Shrimp, am I right? It's full of veggies and shrimp, and flavored with the goodness of red curry paste, lemongrass, spicy sambal oelek, and light coconut milk.

    A white bowl filled with coconut curry tofu and shrimp with black chopsticks picking up a piece of tofu on top of a white wooden board.

    I combined light coconut milk with full-fat coconut milk to make it a bit healthier. Or, you can use coconut cream which is a richer stock, but adds more calories.

    You can also top this dish with hard-boiled eggs for extra protein. I'm a tofu freak so I use these soybean cakes in everything! Treat yourself to this recipe full of yumminess tonight!

    A block of extra firm tofu on wooden cutting board with a chef's knife.

    Make sure to use the extra firm tofu so it doesn't fall apart. Trader Joe's is my go-to for dense tofu. You'll find it in the dairy section.

    Tofu cubes on a cutting board with a chef's knife.

    Slice the extra firm tofu into uniform cubes. Then bake for crispiness!

    A clear glass bowl filled with pieces of peeled pink shrimp, tail on, on top of a marble board.

    Fresh shrimp is the star in this dish! Make sure to peel the shrimp first.

    A white bowl filled with coconut curry tofu and shrimp with black chopsticks picking up a piece of tofu on top of a white wooden board.

    Rich and hearty, this Coconut Curry Tofu and Shrimp bowl is absolutely delish for entertaining!

    Want more recipes like this?

    If you like this recipe, you’re going to want these recipes:

    • Easy Tofu Pad Thai
    • Sweet Potato Noodles with Tofu & Spicy Peanut Sauce
    • Crispy Salt and Pepper Tofu
    • Easy Singapore Laksa with Shrimp and Tofu
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a white bowl filled with coconut curry tofu and shrimp on a white board with chopsticks

    Coconut Curry Tofu and Shrimp

    Print Recipe
    Pin Recipe

    This Coconut Curry Tofu and Shrimp is full of veggies and flavored with the goodness of red curry paste, lemongrass, spicy sambal oelek, and light coconut milk.

    • Total Time: 45 mins
    • Yield: 4-6 1x

    Ingredients

    Units Scale
    • 2 tablespoons canola or coconut oil
    • 2 cloves garlic, chopped
    • 8 shallots, cut into thin rings
    • 6 lemon grass stalks, pounded and cut into 1 ½ inch long pieces
    • 2 tablespoons dried shrimp paste
    • 4 tablespoons red curry paste
    • 2 tablespoons sambal oelek
    • 2 carrots, peeled and sliced
    • 1 turnip, peeled and cut into strips
    • 1 small green cabbage, sliced
    • 2 baked extra firm tofu blocks, cut into large cubes
    • 6 cups coconut milk
    • 2 cup water
    • 2 pounds shrimp, peeled and deveined
    • 4 hard boiled eggs, cut in half
    • Fresh cilantro

    Instructions

    1. In a large stock pot, sauté the garlic and shallots with oil until golden brown. Add in lemon grass, dried shrimp paste, red curry paste, and sambal oelek. Cook for 5 minutes, then add in the carrots, turnips, green cabbage, and tofu cubes.
    2. Continue to cook for another 5 minutes. Stir in the coconut milk and water. Once ingredients are well-combined, bring to a boil, lower to a simmer, cover and cook for about 15 to 20 minutes.
    3. Toss in the shrimp and cook until pink, about 2 minutes. Top with hard boiled eggs when serving. Optional: Serve with steamed rice and garnish with fresh cilantro.
    4. To bake the tofu: Place entire blocks of tofu in a toaster oven at 275 degrees. Bake for 15 minutes until brown on outside. Remove and let cool before cubing.
    • Author: Asian Caucasian
    • Prep Time: 15 mins
    • Cook Time: 30 mins
    • Category: Dinner
    • Method: Oven & Stove Top
    • Cuisine: Asian Fusion

    Nutrition

    • Serving Size:
    • Calories: 986
    • Sugar: 17 g
    • Sodium: 754.3 mg
    • Fat: 73.2 g
    • Carbohydrates: 33.1 g
    • Protein: 56.6 g
    • Cholesterol: 369.3 mg

    Keywords: Coconut Curry, Curry Shrimp, Curry Tofu and Shrimp

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

    « Easy Asian Turkey Lettuce Wraps
    Sweet and Spicy Chilled Carrot Soup »

    You may also like:

    Matcha chocolate dipped pretzel rods on top of a round black plate with plain pretzel rods on the side, and a small bowl of matcha powder and a glass with a dipped pretzel rod, and a linen napkin on the side.

    Chocolate Matcha Dipped Pretzels

    A large black bowl filled with Chinese chicken salad featuring shredded chicken, shredded carrots, broccoli slaw, scallions, water chestnuts and chow mein noodles, with a pair of brown chopsticks on top and a linen napkin on the side.

    Easy Chinese Chicken Salad

    Two bowls filled with Chinese curry chicken and potatoes with whole red chili peppers on top all placed on a white wooden board with a white spoon on the side.

    25 Easy Chinese New Year Recipes

    Two white bowls with Spicy Thai Salad with Chicken with a fork on top placed on top of a marble surface.

    20 Healthy Asian Salad Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Lesli Schwartz.

    Hi, I'm Lesli! Welcome to Asian Caucasian, a healthy-ish food blog born out of a passion for home-cooked, Asian-inspired cuisine. I always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen! READ MORE!

    Let's Connect

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Reader Favorites!

    Chocolate Matcha Dipped Pretzels

    Matcha chocolate dipped pretzel rods on top of a round black plate with plain pretzel rods on the side, and a small bowl of matcha powder and a glass with a dipped pretzel rod, and a linen napkin on the side.

    Easy Chinese Chicken Salad

    A large black bowl filled with Chinese chicken salad featuring shredded chicken, shredded carrots, broccoli slaw, scallions, water chestnuts and chow mein noodles, with a pair of brown chopsticks on top and a linen napkin on the side.

    25 Easy Chinese New Year Recipes

    Two bowls filled with Chinese curry chicken and potatoes with whole red chili peppers on top all placed on a white wooden board with a white spoon on the side.

    20 Healthy Asian Salad Recipes

    Two white bowls with Spicy Thai Salad with Chicken with a fork on top placed on top of a marble surface.

    Furikake Chex Mix Recipe

    A bowl of Furikake chex mix with a linen napkin on the side and a baking tray in the background.

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact Us
    • Work with Us
    • Featured In

    © 2016-2022 Asian Caucasian

    As an Amazon Associate I earn from qualifying purchases.

    All images & content are copyright protected. Please do not use my images without prior permission.
    If you want to share this recipe, please provide a link back to this post for the original recipe.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
    Cookie SettingsAccept All
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT