Shrimp and Tofu Coconut Curry
The tomato paste is the surprise ingredient in this dish, but trust me, it works! Using shrimp, tofu, and bean sprouts helps keep this curry feeling lighter. But throw in anything you want and call it a day.
Servings: 4
Ingredients
- 2 tablespoons canola or vegetable oil divided
- 2- inch piece of fresh ginger peeled, and minced
- 3 cloves of garlic minced
- 1 jalapeno finely chopped (ribs & seeds removed if you want)
- 1 medium onion thinly sliced
- 3 teaspoons mild curry powder
- 2 tablespoons tomato paste
- 1 cup unsweetened coconut milk and ¼ cup water if needed
- 2-3 tablespoons soy sauce
- 1 red bell pepper sliced
- 1 (15-ounce) drained can of baby corn, cut into bite sized pieces
- 9 ounces (½ package) of firm tofu, cubed
- ½ pound shrimp peeled and deveined
- 2 tablespoons fresh lime juice plus extra lime wedges for serving
- 1 cup bean sprouts
- Cilantro leaves for garnish
Instructions
- In a wide pot or deep pan, heat 1 tablespoon of oil and add the onions, garlic, ginger, and jalapeno. When they start to soften a bit, add the remaining tablespoon of oil and the curry powder. Cook it in the oil for about 30 seconds. Add the tomato paste, and cook for 30 seconds more.
- Add the coconut milk (shake the can well first), and 2T of soy sauce, whisking it in if necessary. Bring to a boil. If you feel like you need to thin it out, you can add ¼ cup of water. Add the peppers and tofu. Cover and cook for 3-5 minutes.
- Add the baby corn, and then shrimp. Cover and cook for 1-2 minutes more, or just until the shrimp are cooked. Add the sprouts and lime juice. Taste the sauce and add the remaining soy sauce if needed. Ladle the curry sauce over rice or rice noodles. Garnish with fresh cilantro leaves, and serve with lime wedges.