Thai Red Curry with Shrimp and Tofu

Thai Red Curry with Shrimp and Tofu
Photo by Scott Phillips


  • 3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
  • 1 (13.5- to 14-oz.) can coconut milk
  • 1 cup bamboo shoots, cut into bite-size strips
  • ½ lb. large shrimp, peeled and deveined
  • 1 cup bite-size Japanese or Chinese eggplant pieces
  • 1 tsp. fish sauce; more as needed
  • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
  • + 6 more ingredients
    • Whole fresh cilantro leaves, for garnish
    • ¼ cup red curry paste
    • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
    • 1 Tbs. thinly sliced fresh or thawed frozen wild lime leaves
    • ½ lb. extra-firm tofu, drained and cut into bite-size pieces
    • 1 cup chopped bok choy (2-inch pieces)

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can). In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. ...

View full recipe at Fine Cooking


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