Red Curry Shrimp and Tofu

Red Curry Shrimp and Tofu is a flavorful Sino-Khmer dish hailing from Cambodia, featuring a spicy red curry soup infused with shrimp, tofu, and creamy coconut milk. Traditionally, the red curry sauce for this dish is meticulously crafted from scratch, a process that demands time and attention to detail.

To initiate the cooking process, vegetable oil is heated in a wok or soup pot. Minced garlic, chopped yellow onion, and optional minced lemongrass are then added and stirred well, releasing a fragrant aroma that forms the foundation of the dish.

The heart of the red curry flavor comes from the incorporation of a canned 4 oz (113 gram) red curry paste, coconut milk, and water. The mixture is stirred thoroughly, creating a rich and aromatic base for the soup. The seasoning follows, with fish sauce, sugar, salt, and black pepper added to achieve a well-balanced blend of sweet, salty, and spicy notes.

Large or medium-sized shrimp, peeled and deveined, along with firm tofu cut into small cubes, are introduced into the simmering curry. The ingredients are stirred well, allowing the shrimp to cook until they exhibit a darker pink color, indicating their readiness.

This enticing Red Curry Shrimp and Tofu can be enjoyed hot, served with rice, noodles, or paired with Italian or French bread. The dish offers a harmonious combination of flavors and textures, showcasing the unique fusion of Sino-Khmer culinary influences.

Ingredients

Directions to make Red Curry Shrimp and Tofu

1. Heat up a wok or soup pot.
2. When soup pot is hot, add oil, garlic, onion and lemon grass, stirs well.
3. Add red curry paste, coconut milk and water, stirs well.
4. Seasoning with fish sauce, sugar, salt and black pepper.
5. Add shrimp and tofu, stirs well, cook till shrimp turns darker pink color.

Serve hot with rice, noodles or with Italian or French bread.

Enjoy it

Related Recipe: Shrimp Stuffed Bitter Melon Soup