Thai Red Curry with Shrimp and Tofu

This light curry is exceptionally fragrant with lemongrass and wild lime leaves.Create your own customized Thai curry with the Recipe Maker.

• 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

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the eggplant and lemongrass and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the shrimp and tofu and continue to simmer.

After another 2 minutes, add the bamboo shoots and bok choy and continue to simmer until everything is tender and cooked through, about 1 more minute.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir the slivered lime leaves. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass or tell your guests to eat around it. Garnish with the cilantro leaves.