Easy Thai-Style Shrimp and Vegetable Curry
While it also serves as a unique hot sauce, our flagship Purry-Purry Sauce, with its foundation of onions, ginger and garlic, also makes a great starter for stir fries and curries. Look at this dish as an example, which takes the sauce's aromatics and chunky texture as a Thai curry seasoning base that's cooked with coconut milk and lime.
Looking for more dishes like these? Try these recipes:
Easy Thai-Style Shrimp and Vegetable Curry Recipe
By Fat Cat Gourmet
Cook time:
30 min
Ingredients
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound extra firm tofu, cubed into 3/4-inch pieces
- 5 scallions, sliced
- 1 zucchini, cut into 1/2-inch-thick half moons
- 1 red bell pepper, diced into 3/4-inch chunks (save 2-3 pieces for garnish)
- 1 can of coconut milk (well shaken)
- 1 bottle of Fat Cat Purry-Purry Sauce
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon lime juice
- 1/4 cup cilantro, chopped
- 1/4 cup Thai basil, leaves picked and kept whole
- pinch of salt
- pinch of sugar
- 4 tablespoons vegetable oil
- 2 cups cooked jasmine or white rice
Instructions
- Heat half the oil in a large skillet over medium heat until hot.
- Pat dry the tofu cubes and spread in a single layer in the pan. Let the tofu sear on one side until golden brown, about 5 minutes, and then flip onto the other side and sear on other side, another 3 minutes. (No need to brown tofu on all sides unless you want to -- searing it just ensures the cubes will not fall apart during the rest of the cooking process and gives the tofu a nice chewy texture.)
- Remove seared tofu to plate and raise heat to medium-high.
- When pan is hot, add two-thirds of the scallions and fry until soft and brown in parts.
- Pour in the coconut milk, Fat Cat Purry-Purry Sauce, lime juice, fish sauce, salt and sugar and stir to combine well.
- Let the mixture come to a simmer and cook for 5 more minutes, or until mixture has started to thicken some. Taste and adjust with salt and sugar to your liking.
- Add the zucchini and bell peppers and cook for 3 more minutes, or until the zucchini begins to soften slightly.
- At that point, return the tofu cubes to the pan and add the shrimp.
- Stir well to combine, cook for another minute at medium-high and then turn off the heat, letting the existing heat in the pan finish cooking the shrimp.
- Stir in the cilantro and remaining scallions and serve over cooked rice.
- Garnish with slices of red pepper.
Notes
Feel free to substitute other veggies that stew well, like cauliflower, potato, yams, carrots, peas and more more.Also delicious with chicken, pork, firm fish or beef.
To make vegan, omit shrimp and double-up on tofu and substitute soy sauce or tamari in place of fish sauce.