I love red curry. I like it best with chicken and shrimp but my husband does enjoy a vegetarian meal occasional so i made this with tofu. This was fast and easy on a week night. I am not a purist on south asian food – sometimes I just go with what works. Yummy
1 block Extra Firm Tofu, drained* and cut into large chunks
3 Tbsp Olive or peanut oil, divided
1 onion sliced thin
2 Zucchini, Julienne slices
1 can light coconut milk
1 Tbsp Fish Sauce
2 Tbsp Red Curry paste
2 Tbsp low sodium Soy Sauce
In a medium sized bowl combine Coconut milk, fish sauce and Red Curry Paste. Mix well.
In a wok or skillet heat 2 Tbsp olive oil (or peanut oil) and over high heat add the onion, stirring often about 10 minutes, add red pepper and stir quickly for a few minutes, add the zucchini and stir fry for another minute. Remove from heat to a bowl.
Heat the remaining oil and add tofu. Over high heat stir fry for a few minutes so tofu gets golden on each side. Add the soy sauce and continue to stir until golden brown. Add the Vegetable mixture back in and add curry, coconut mixture.
Serve over rice.
- I drain my tofu, wrap in a paper towel and place a plastic covered brick on top for a few hours to make sure all the moisture is out.
I have collected James McNair cookbooks over the years and this recipe is adapted from his Southeast Asian Cookbook. It is bursting with flavor. I used fresh pineapple but you can substitute canned. If you cannot find curry paste, Trader Joe’s has a lovely Yellow Curry sauce that I have used that would work in this as well.
2 Cups light coconut milk*
2 Tbsp Yellow Curry paste or Yellow curry sauce*
2 Tbsp Peanut or olive oil
1 pound large shrimp, peeled and deveined
3 Tbsp Fish Sauce
1 Tbsp Palm, coconut or brown Sugar
1 red Bell pepper, cut into chunks
1 Onion, halved and sliced thin
1 Cup fresh pineapple, cut into small chunks (or use canned)
1 Tbsp fresh lime juice
Whole fresh mint leaves for garnish
*If using prepared curry sauce eliminate the curry paste and coconut milk.
In a bowl combine coconut milk and curry paste and mix until smooth.
In a large wok or saucepan heat oil. Add the onions and cook on medium heat until golden and slightly caramelized, stirring to prevent burning. Add the red pepper.
Stir in the coconut milk/curry mixture. Add fish sauce, sugar and pineapple. Bring to a simmer and cook about 3 minutes.
Add the shrimp to the simmering curry and cook until the shrimp turn opaque.
Serve over rice and garnish with mint leaves.