Thai Coconut Curry (Tofu, shrimp, fish)
Prepare a Thai coconut curry with tofu, shrimp, and fish using coconut milk, curry paste, and fresh herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tofu (firm, cut into cubes) | 400 | Grams |
| Shrimp (peeled and deveined) | 300 | Grams |
| White Fish (such as cod or tilapia, cut into chunks) | 300 | Grams |
| Coconut Milk (full-fat) | 800 | Milliliters |
| Red Curry Paste (store-bought or homemade) | 4 | Tbsp |
| Fish Sauce | 3 | Tbsp |
| Brown Sugar | 2 | Tbsp |
| Lime (juiced) | 1 | Count |
| Basil Leaves (fresh, roughly chopped) | 1 | Bunch |
| Red Bell Pepper (sliced) | 1 | Count |
| Onion (medium, sliced) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Ginger (grated) | 1 | Inch |
| Vegetable Oil | 2 | Tbsp |
| Jasmine Rice (cooked, for serving) | 2 | Cup |
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add the minced garlic, grated ginger, and sliced onion. Sauté until the onion is translucent.
- Stir in the red curry paste and cook for 2 minutes until fragrant.
- Pour in the coconut milk and bring to a simmer.
- Add the fish sauce, brown sugar, and lime juice. Stir to combine.
- Add the tofu cubes, shrimp, and fish chunks to the pot. Simmer for 5-7 minutes until the shrimp and fish are cooked through.
- Add the sliced red bell pepper and cook for another 2 minutes.
- Stir in the chopped basil leaves and remove from heat.
- Serve the curry hot over cooked jasmine rice.
Prep
- Thaw shrimp if frozen.
Kitchen equipment
GraterLarge Pot