Red Curry Shrimp and Tofu: Cambodian Style

Bowl of Cambodian red curry with pink shrimp, white tofu cubes, and orange coconut broth. — A cozy bowl of red curry shrimp and tofu, ready to serve with rice.

3.5 from 2 votes

Red curry shrimp and tofu is a warm, spoonable dish that brings together tender shrimp, soft tofu, and a gently spiced coconut broth. It is the kind of meal that feels comforting without being heavy.

This version keeps things simple by using ready-made red curry paste. Fresh lemongrass and garlic build the aroma, while fish sauce and a little sugar balance the coconut milk. It comes together in one pot and is ready in about half an hour.

What You Need

The ingredient list is short and practical. Shrimp and firm tofu are the main components. Coconut milk creates the broth, and red curry paste provides the base flavor. Lemongrass, garlic, and onion add freshness. Fish sauce, sugar, salt, and black pepper round everything out. If you want to explore more Cambodian curry styles, you can browse the Cambodian curry recipes collection for related ideas.

Equipment

Wok or soup pot: To cook the aromatics, curry paste, and broth in one vessel.
Chef’s knife: To mince the garlic, chop the onion, and cut the tofu into cubes.
Cutting board: To prepare the onion, garlic, and tofu safely.
Measuring cups: To measure the coconut milk and water.
Measuring spoons: To measure the fish sauce, sugar, salt, and black pepper.
Wooden spoon or cooking spoon: To stir the ingredients as they cook.
Ladle: To serve the finished curry into bowls.

How to Make Red Curry Shrimp and Tofu

Step 1: Prepare the Aromatics

Heat a wok or soup pot over medium heat. When the pot is hot, add the vegetable oil, minced garlic, chopped onion, and lemongrass (if using). Stir well and cook until the onion softens and the garlic smells fragrant. This usually takes about 2 to 3 minutes, but watch the pot so the garlic does not burn.

Step 2: Build the Curry Broth

Add the red curry paste, coconut milk, and water to the pot. Stir well to dissolve the paste into the liquid. Bring the mixture to a gentle simmer.

Step 3: Season the Broth

Season with fish sauce, sugar, salt, and black pepper. Stir and taste. The broth should be savory, lightly sweet, and fragrant. Adjust only if needed, keeping in mind that the shrimp and tofu will absorb some of the seasoning.

Step 4: Add Shrimp and Tofu

Add the peeled and deveined shrimp and the cubed firm tofu. Stir gently. Cook until the shrimp turn darker pink and are firm to the touch. This goes quickly, usually in 3 to 5 minutes. For safe seafood handling, the FDA recommends cooking shrimp until the flesh is opaque and pearl-like . You can also follow the CDC’s guidance on safe cooking temperatures for seafood if you want a precise reference.

Step 5: Serve

Turn off the heat. Ladle the curry into bowls and serve hot. It is commonly eaten with steamed rice, but you can also serve it with noodles if you prefer.

Cooking Tips

Do not boil the curry hard after adding the shrimp. A gentle simmer keeps the shrimp tender.
If your curry paste is very salty, reduce the fish sauce slightly and taste before adding more.
Firm tofu holds its shape best in the broth. Soft or silken tofu will break apart more easily.

How to Serve

Serve red curry shrimp and tofu with jasmine rice or rice noodles. A simple side of cucumber or blanched greens works well too. If you enjoy Cambodian soups, you might also like this shrimp and yu choy soup for a lighter meal.

Recipe Notes

Lemongrass is listed as optional in the original recipe. If you skip it, the curry will still be flavorful, but the lemongrass adds a fresh, citrus-like aroma.
The recipe uses ready-made red curry paste. Different brands vary in salt and spice, so adjust the fish sauce and sugar to taste.

Frequently Asked Questions

Can I make this curry ahead of time?

Yes. The broth can be made a day ahead and stored in the refrigerator. Cook the shrimp and tofu fresh when you plan to serve, because shrimp can become rubbery if reheated too many times.

How should I store leftovers?

Store leftovers in a covered container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat. Do not boil, or the shrimp may toughen.

Is this recipe gluten-free?

It depends on the red curry paste and fish sauce brands. Some curry pastes contain wheat. Check the label if you need a gluten-free dish.

Final Thoughts

Red curry shrimp and tofu is a practical, flavorful dish for any night of the week. The coconut broth is gentle enough for beginners, and the shrimp and tofu cook quickly. Serve it with rice and adjust the seasoning to your taste. For another comforting Cambodian soup idea, you can also try this tofu chicken soup on cooler days.