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Coconut curry tofu and shrimp in two small white bowls with a pair of black chopsticks, on top of a white wooden board.

Coconut Curry Tofu and Shrimp

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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 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

  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

Find it online: https://asianinspiredeats.com/coconut-curry-tofu-and-shrimp/