Homemade Curry With Shrimp Recipe

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.