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coconut curry soup

Coconut Curry Tofu and Shrimp

  • Author: Asian Caucasian
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4-6 1x
  • Category: Main - Seafood
  • Method: Oven & Stove Top
  • Cuisine: Asian Fusion

Description

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.


Scale

Ingredients

  • 2 tablespoons canola or coconut oil
  • 2 cloves garlic, chopped
  • 8 shallots, cut into thin rings
  • 6 lemon grass stalks, pounded and cut into 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.

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