Ingredients
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- 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 1/2 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
- 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.
- 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.
- 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.
- 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.
- 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