Red Curry Shrimp and Tofu

June 18, 2017  Cambodia Recipe Avatar
Red Curry Shrimp and Tofu

Spicy red curry soup with shrimp, tofu and coconut milk is Sino-Khmer food from Cambodia. Back home we make red curry sauce from scratch that take time to prepared.


2 tablespoons of vegetable oil
2 cloves of garlic, minced
1 yellow onion, chopped
2 tablespoons of fresh or frozen minced lemon grass (option)
1 canned 4 oz (113 gram) of red curry paste
1 cup of coconut milk
2 cups of water
1 tablespoon of fish sauce
1 tablespoon of sugar
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 lb (450 gram) of large or medium size shrimp, peeled and de-veined
4 pieces firm tofu, cut into small cubes

Directions to make Red Curry Shrimp and Tofu

  1. Heat up a wok or soup pot.
  2. When soup pot is hot, add oil, garlic, onion and lemon grass, stirs well.
  3. Add red curry paste, coconut milk and water, stirs well.
  4. Seasoning with fish sauce, sugar, salt and black pepper.
  5. Add shrimp and tofu, stirs well, cook till shrimp turns darker pink color.

Serve hot with rice, noodles or with Italian or French bread.

Enjoy it


Related Recipe: Sweet Sour and Spicy Shrimp Soup

Nutrition Facts

Serving Size: 2

Calories Per Serving: 1012

% Daily Value
Total Carbohydrate ‏35.1g 13%
Cholesterol ‏478mg 159%
Total Fat ‏65.9g 84%
Saturated Fat ‏34.8g 174%
Dietary Fiber ‏5.6g 20%
Protein ‏70.7g 141%
Sodium ‏3978mg 173%
Sugars ‏13.8g 28%


30 min


30 min




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