Ingredients:
Shrimps – 200 gms, trimmed
Tofu – 150 gms, sliced
Flour – 1/4 cup
Egg – 1, small, beaten
Oil – 2 tblsp
Thai Red Curry Paste – 1 tsp
Thin Coconut Milk – 1/3 cup
Thick Coconut Milk – 1/4 cup
Fish Sauce – 3/4 tblsp
Brown Sugar – 3/4 tblsp
Red Capsicum – 1/2, cubed
Kaffir Lime Leaf – 1
Peas – 1/4 cup, blanched
Basil Leaves – 1/4 cup, chopped
Coconut – 1 tblsp, grated, toasted
Method:
1. Heat 1/2 tblsp oil in a pan.
2. Dredge the tofu slices in the flour and then dip them in the beaten egg.
3. Add to the pan and stir-fry until both sides are cooked and light golden.
4. Remove and keep aside.
5. Heat the remaining oil in the pan.
6. Add the red curry paste and fry for 30 to 45 seconds.
7. Add the thin coconut milk and simmer until it starts to thicken.
8. Add the fish sauce, brown sugar, lime leaf and capsicums.
9. Add the shrimps and cook until pink.
10. Add the peas, thick coconut milk and basil leaves.
11. Gently bring to a boil and reduce flame.
12. Transfer to a serving bowl.
13. Arrange the fried tofu on top and sprinkle the toasted coconut on top.
14. Garnish with some basil leaves.
15. Serve hot with rice.
image credit: curryandcomfort
