Indonesian Tofu and Shrimp Curry

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Indonesian Tofu and Shrimp Curry
This dish is packed with flavor. If you are afraid of tofu, this is a great way to begin.
  1. On a cutting board, cut tofu in half horizontally. Cut each half into 12 pieces to make 24.
  2. In a large skillet or wok over medium heat, heat 1 Tbsp of oil. Fry the tofu pieces for about 2 minutes, gently tossing them to brown them on all sides. With a slotted spoon, transfer the tofu to a bowl; set aside.
  3. In a small bowl combine the garlic, onion, jalapenos, nuts, and turmeric. Work the mixture with a spoon to form a paste.
  4. Heat the remaining 1 Tbsp oil over medium heat. Add the spice paste and cook, stirring constantly, for 3 minutes or until it releases its aroma. Add the coconut milk, lemon juice, red bell pepper, sugar, salt, and bay leaves. Cook, stirring for 1 minute.
  5. Add the shrimp and cook for 1 minute more.
  6. Return the tofu to the pan and add the whole eggs so eggs get warm. Cook, stirring gently, for 2 minutes or until the shrimp is cooked through.
  7. Remove the eggs from the sauce. Halve them and set them on top of the dish. Serve with white or brown rice.
Recipe Notes

Optional ingredients:

  • Red pepper flakes
  • Peas