Salor cari pakon tohu.
(Red curry shrimp and tofu.)
Spicy red curry soup with shrimp, tofu and coconut milk is Sino-Khmer Krom food from Karmourn Sor(Rach Gia) province. Back home we make red curry sauce from scratch that take time to prepared.
This red curry shrimp and tofu recipe is easy, fast and delicious.
- Ingredients :
- 2 Tablespoons vegetable oil
- 2 Cloves garlic, minced
- 1 Yellow onion, chopped
- 2 Tablespoons fresh or frozen minced lemon grass (option)
- 1 Canned 4oz Red curry paste
- 1 Cup coconut milk
- 2 Cups water
- 1 Tablespoon fish sauce
- 1 Tablespoon sugar
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- 1 lb Large or medium size shrimp, peeled and de-veined
- 4 Pieces firm tofu, cut into small cubes
- Procedures :
Heat up a wok or soup pot.
When soup pot is hot, add oil, garlic, onion and lemon grass, stirs well.
Add red curry paste, coconut milk and water, stirs well.
Seasoning with fish sauce, sugar, salt and black pepper.
Add shrimp and tofu, stirs well, cook till shrimp turns darker pink color.
Serve hot with rice, noodles or with Italian or French bread.
Copyright by Mylinh Nakry.