Thai Shrimp and Tofu Curry is a comforting dish that brings restaurant-quality Thai food right to your kitchen. I learned this recipe during a cooking class in Bangkok and have tweaked it to be super easy for home cooks. The combination of crispy tofu and juicy shrimp creates amazing texture contrasts, while the coconut-based curry sauce is rich and fragrant.
About the Recipe
This recipe strikes a perfect balance between ease and wow-factor. The tofu gets crispy on the outside while staying soft inside, and the shrimp cooks quickly in the fragrant curry sauce. Don’t worry if you’re new to Thai cooking – the ingredients are easy to find in most grocery stores, and the steps are straightforward.
Why You’ll Love This Recipe
You’ll love how the tofu soaks up the curry flavors while keeping its crispy exterior. The sauce is creamy but not heavy, with just the right amount of heat from the curry paste. It’s also really flexible – you can adjust the spiciness to your taste and swap vegetables based on what you have. Plus, it looks beautiful when served, making it perfect for both family dinners and guests.
Thai Shrimp and Tofu Curry
Cooking Tips
– Pat the tofu dry before coating it for maximum crispiness
– Don’t overcook the shrimp – they’re done when they turn pink
– Add the coconut milk gradually to prevent curdling
– Have all ingredients ready before starting – this dish comes together quickly
– If you can’t find kaffir lime leaves, use lime zest instead
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 30 minutes. Serve hot over jasmine rice. Leftovers keep well in the fridge for 2 days – just reheat gently to prevent the shrimp from getting tough. The tofu might lose its crispiness when stored but will still taste great.
Similar Recipes
- Green Curry Chicken with Bamboo Shoots
- Panang Curry with Tofu
- Red Curry Vegetables
- Massaman Curry with Shrimp
Nutrient Benefits
This dish is rich in protein from both shrimp and tofu. Coconut milk provides healthy fats, while the vegetables add fiber and vitamins. Basil offers antioxidants, and shrimp is an excellent source of omega-3 fatty acids and vitamin B12.
Thai Shrimp and Tofu Curry
Ingredients
- 200 gms Shrimps (trimmed)
- 150 gms Tofu (sliced)
- 1/4 cup Flour
- 1 Egg (small, beaten)
- 2 tbsp Oil
- 1 tsp Thai Red Curry Paste
- 1/3 cup Thin Coconut Milk
- 1/4 cup Thick Coconut Milk
- 3/4 tbsp Fish Sauce
- 3/4 tbsp Brown Sugar
- 1/2 Red Capsicum (cubed)
- 1 Kaffir Lime Leaf
- 1/4 cup Peas (blanched)
- 1/4 cup Basil Leaves (chopped)
- 1 tbsp Coconut (grated, toasted)
Instructions
- Heat 1/2 tblsp oil in a pan.
- Dredge the tofu slices in the flour and then dip them in the beaten egg.
- Add to the pan and stir-fry until both sides are cooked and light golden.
- Remove and keep aside.
- Heat the remaining oil in the pan.
- Add the red curry paste and fry for 30 to 45 seconds.
- Add the thin coconut milk and simmer until it starts to thicken.
- Add the fish sauce, brown sugar, lime leaf and capsicums.
- Add the shrimps and cook until pink.
- Add the peas, thick coconut milk and basil leaves.
- Gently bring to a boil and reduce flame.
- Transfer to a serving bowl.
- Arrange the fried tofu on top and sprinkle the toasted coconut on top.
- Garnish with some basil leaves.
- Serve hot with rice.
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Frequently Asked Questions
Can I make this dish less spicy?
Start with half the amount of curry paste and adjust to taste. Thai curry pastes vary in heat level between brands.
Can I use firm tofu instead of extra-firm?
Firm tofu works but might be more delicate when frying. Just handle it carefully and drain it well before cooking.
Is there a vegetarian version?
Replace the shrimp with mushrooms and fish sauce with soy sauce for a tasty vegetarian option.
