Recipe

Homemade Curry With Shrimp Recipe

Add Step-by-Step Photos	Juels / All my dishes 8 months, 1 week ago Traditional Thai ingredients-chillies and lemon grass give this curry a wonderfully fragrant aroma. Tofu marinated in a special sauce gets a pretty chocolate color. The recipe for the homemade curry paste is included. This is excellent served with rice or noodles. ... More Prep:15m Cook:35m Servings:8	Juels
	thai curry with shrimp

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lunasea

Ingredients

12 oz. extra firm Tofu

3 tbsp. dark soy sauce

1 tsp. Chilli sauce

1-inch piece fresh root ginger, peeled and grated

1/2 lb. cauliflower florets (fresh or frozen)

1/2 lb. broccoli florets (fresh or frozen)

4 tbsp. vegetable oil

1 onion, chopped

3 cups coconut milk, or 2 cups coconut milk + 1 cup heavy cream

1 cup water

1 red or orange bell pepper, sliced in strips

12 oz. green beans, halved

3.5 oz Shitake mushrooms, halved

2 cups medium shrimp, peeled and deveined

2 green onions, chopped, for garnish (optional)

For The Homemade Curry Paste:

4 chillies, seeded and chopped

2 lemon grass stalks, chopped, or 1 tbsp. Lemon grass paste

4 Kaffir lime leaves, or sub with 1 tbsp. lime juice

4 tsp. ground coriander

a small handful fresh cilantro sprigs, including the stalks

3 tbsp. water

Directions

Place Tofu slices in a small bowl. Mix together soy sauce, sesame oil, chilli sauce and ginger and pour over Tofu. Let marinade while preparing the rest.

To make the curry paste, blend the chopped chillies, lemon grass, Kaffir lime leaves, ground coriander and fresh cilantro in a food processor for a few seconds. Add 3 tbsp. water and process to a thick paste. Note*: if using lime juice instead of Kaffir lime leaves, add 2 tbsp. water instead of 3.

Heat the vegetable oil in a wok or a deep frying pan. Add chopped onions and cook until soft, for about 6 minutes. Stir in the peppers, green beans, cauliflower, and broccoli. Cook and stir until vegetables are almost done, but still retain their color.

Add mushrooms, shrimp and marinated Tofu. Reserve the Tofu marinade. Cook and stir for another 5 minutes, or until the shrimp turns a nice pink color. Transfer the vegetable-shrimp mixture to a large bowl and set aside.

In the same wok, stir fry the curry paste for 1 minute. Stir in the coconut milk, reserved Tofu marinade, add water and bring to a boil. Reduce the coconut mixture by cooking it rapidly over medium-high heat until 1 cup remains and the mixture is somewhat thickened.

Transfer the vegetable-shrimp mixture back to the wok and coat with the coconut curry sauce. Cook and stir another minute, or until heated through. Sprinkle with chopped green onions if desired. Serve with rice or Asian noodles.

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Comments

marmay 8 months, 1 week ago said:
I am wanting this now!

pleclare 8 months, 1 week ago said:
Sounds wonderful!

goblue434 8 months, 1 week ago said:
Awesome! Love All Of The Flavors Goin On In There! Gotta Try. What Kind Of Chilies Did You Use?
Steff

gagagrits 8 months, 1 week ago said:
Wow girl you really do it when you do it. This is truley homemade, I have never made my own curry. All the veggies and flavors going on here is really something to be proud of, Great Post.

juels 8 months, 1 week ago said:
Goblue, regular green chillies are fine here.

krumkake 8 months, 1 week ago said:
Wow, Juels - your own curry paste? You are amazing! I recently found the best firm tofu at our Whole Foods store...it will be perfect in this. What a great sounding recipe - thank you for sharing it with us!

lunasea 8 months ago said:
Wow, Julia - this looks great! I love the flavors and the tofu/shrimp combo. I can't wait to taste this! Plus, I love the color and beauty of this dish. Flagged you for beauty as well. Thanks so much! ;-)

chefelaine 7 months, 2 weeks ago said:
Wonderful, Julia, and HIGH FIVE! Flagged as beautiful also! :+D

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