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Thai Red Curry With Shrimp And Tofu

Thai Red Curry With Shrimp And Tofu


  • 1 (13.5- to 14-oz.) can coconut milk
  • 1/4 cup red curry paste
  • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  • 2 tbs. light brown sugar or light brown palm sugar; more as needed
  • 1 tsp. fish sauce; more as needed
  • 3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
  • 1 cup bite-size japanese or chinese eggplant pieces
  • 1/2 lb. large shrimp, peeled and deveined
  • 1/2 lb. extra-firm tofu, drained and cut into bite-size pieces
  • 1 cup bamboo shoots, cut into bite-size strips
  • 1 cup chopped bok choy (2-inch pieces)
  • 1 tbs. thinly sliced fresh or thawed frozen wild lime leaves
  • whole fresh cilantro leaves, for garnish