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| Shrimp and Tofu Curry |
Serves 3 to 4 Prep Time 20 minutes Cooking Time 20 to 30
minutes
Shrimp and Tofu Curry ingredients: 3 tablespoon oil,
divided. 1 (330-gram) package firm tofu, sliced into slabs. 1/2 cup flour. 1
egg beaten. 2 teaspoons red curry paste. 1 tall can light coconut milk (about 1
and 1/4 cups) 1 and 1/2 tablespoons fish sauce. 1 and 1/2 tablespoons brown
sugar. 1 small red bell pepper, cubed. 2 kaffir lime leaves. 400 grams
medium-sized shrimp (approximately 15 pieces), trimmed. 150 grams snow peas,
blanched in boiling water until cooked. 1/2 cup thick coconut milk. 1/2 cup
fresh Thai basil leaves, plus extra garnish. 2 tablespoons toasted coconut
flakes. Long-grain rice, to serve
Shrimp and Tofu Curry recipe: 1- Heat 2 tablespoons oil in a
nonstick pan. Dredge tofu in flour and shake off excess. Dip in beaten egg and
pan-fry. Cook until both sides are done. Set aside. 2- Stir-fry curry paste in
remaining 1 tablespoon oil until fragrant. Add coconut milk. Simmer until
mixture thickens and oil rises to the surface. Add fish sauce, brown sugar,
bell peppers, and kaffir lime leaves. 3- Add shrimps and cook until pink. Stir
in peas, thick coconut milk, and basil leaves. Bring to a boil then turn off
heat. Transfer curry to a serving dish and orange fired tofu on top. Sprinkle
with toasted coconut flakes and garnish with additional basil leaves. Serve
with long-grain rice, if desired
