Spicy Shrimp and Tofu Thai Red Curry

Spicy Shrimp and Tofu Thai Red Curry

3 cups Jasmin rice
4 cups water
1 tsp Salt
3 tbsp avocado oil
1/4 cup diced shallot
2-3 garlic cloves, minced
1 tbsp cilantro, minced
12 Thai Basil leaves
Thai chile peppers, sliced
5-6 tbsp red curry paste
1 cup vegetable stock
1, 14oz can of full fat coconut milk
8 oz of extra firm tofu, drained and cut into small cubes
1 lb of shrimp, peeled and deveined
6 Kaffir Lime Leaves
1 tbsp sugar
1 Knuckle Ginger, minced
1 tbsp Lemongrass paste
2 tsp Fish sauce
1 tsp Coriander, ground
1 Lime, zested & juiced

Prep: Dice your shallots, slice Thai chiles, mince garlic and ginger, grind coriander. Cube your tofu and peal and devein shrimp.

Rinse rice in water and drain. Repeat this process 2 more times until the water runs clearer. Add rice and water to a pot on stove and set heat to high. As soon as it starts to boil turn the heat to low and cover with lid. Cook for around 10-12 minutes. Tilt saucepan, then take a very quick peek to ensure all water is absorbed. immediately put lid back on and set aside.

Heat oil in a large heavy bottom pan over medium heat. Add shallot, garlic, and cilantro. Cook for 2 minutes.

Stir in Thai green peppers. Cook for 3 minutes, then stir in curry paste, ground coriander, lemongrass paste and ginger and cook 2 minutes to “dry out”.

Add broth and stir until paste is dissolved. Simmer rapidly for 3 minutes or until liquid has reduced by half.

Add coconut milk, lime leaves, sugar and fish sauce, shrimp and tofu, stir in evenly through sauce. Bring to simmer and turn heat down to medium. Simmer 8-10 minutes or until sauce reduces to desired thickness and shrimp reaches 145F. Taste, add more fish sauce to add more saltiness or sugar for sweetness. Remove from heat. Stir in Thai basil and one juiced lime. Fluff your Jasmin rice with a fork

Scoop curry onto of you rice and garnish with lime zest and basil leaves.