Coconut curry with shrimp, tofu, broccoli – Tony’s Kitchen

Imagine yourself enjoying a warm and comforting meal on a chilly evening – enter Tony’s Kitchen, the culinary wizard behind the mouthwatering coconut curry with shrimp, tofu, and broccoli. This delightful combination of flavors creates a sensory explosion that will transport you to a tropical paradise. The tender shrimp, silky tofu, and crisp broccoli dance harmoniously in a creamy coconut curry sauce that is both rich and fragrant. Prepare to be whisked away on a culinary adventure as you savor every delectable bite of this curry shrimp and broccoli recipe from Tony’s Kitchen.

Coconut Curry with Shrimp, Tofu, Broccoli – Tony’s Kitchen

Coconut Curry with Shrimp, Tofu, and Broccoli is a delicious and flavorful dish that combines the richness of coconut milk with the mild heat of curry. This recipe, straight from Tony’s Kitchen, is an excellent choice for a weeknight dinner or a special meal with friends and family. With a combination of succulent shrimp, tender tofu, and vibrant broccoli, this dish is not only visually appealing but also packed with nutritious ingredients. Whether you’re a fan of seafood or looking to incorporate more plant-based proteins into your diet, this coconut curry is sure to satisfy your taste buds.

Ingredients

To prepare this delightful coconut curry dish, you will need the following ingredients:

  • 1 pound of shrimp, peeled and deveined
  • 8 ounces of firm tofu, cubed
  • 1 medium-sized head of broccoli, cut into florets
  • 1 can (13.5 ounces) of coconut milk
  • 2 tablespoons of coconut oil
  • 2 tablespoons of red curry paste
  • 2 tablespoons of soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon of brown sugar (optional, for a touch of sweetness)
  • 2 cloves of garlic, minced
  • 1 teaspoon of grated ginger
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro or basil for garnish

Feel free to adjust the quantities of each ingredient depending on your personal preferences and the number of servings you intend to make. This recipe serves approximately four people.

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Preparation

Before diving into the cooking process, it’s crucial to prepare all the ingredients to ensure a smooth and efficient cooking experience. Start by peeling and deveining the shrimp. If using frozen shrimp, make sure to thaw them beforehand. Cut the tofu into bite-sized cubes and set them aside. Cut the broccoli into florets, discarding the tough stems. Rinse the broccoli under cool water to remove any dirt or debris, and pat it dry with a paper towel. Now that everything is prepped, it’s time to move onto making the curry paste.

Making the Curry Paste

In a small bowl, combine the red curry paste, minced garlic, grated ginger, and lime juice. Mix well until all the ingredients are thoroughly blended. The curry paste is an essential component of this dish, as it adds the distinctive flavor and heat that defines the curry. Feel free to adjust the amount of curry paste used depending on your desired level of spiciness. If you prefer a milder taste, you can start with a smaller amount and gradually add more during the cooking process.

Cooking the Shrimp

In a large skillet or wok, heat one tablespoon of coconut oil over medium heat. Add the shrimp to the skillet and cook for approximately two to three minutes on each side or until they turn opaque and pink. Be careful not to overcook the shrimp, as they can become tough and rubbery. Once the shrimp are cooked, remove them from the skillet and set them aside for later use.

Preparing the Tofu

Using the same skillet, add the remaining tablespoon of coconut oil and heat it over medium heat. Gently add the tofu cubes to the skillet and cook for about five minutes, or until they are golden brown on all sides. The tofu will absorb the flavors of the coconut curry, so make sure to get a nice sear on each side. Once cooked, transfer the tofu to a plate and keep it warm until needed.

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Blanching the Broccoli

To blanch the broccoli, bring a pot of water to a boil and add a pinch of salt. Carefully add the broccoli florets to the boiling water and cook for approximately two to three minutes, or until they are crisp-tender. Blanching the broccoli helps retain its vibrant green color and removes any bitterness. Once cooked, drain the broccoli and rinse it under cold water to stop the cooking process and preserve its texture.

Cooking the Curry

In the same skillet used for cooking the shrimp and tofu, add the coconut curry paste mixture. Cook it over medium heat for a minute or two until it becomes fragrant. Slowly pour in the can of coconut milk, stirring continuously to combine the flavors. Add the soy sauce (or tamari) and brown sugar (if using) to the skillet and mix well. Bring the mixture to a gentle simmer and let it cook for about five minutes, allowing the flavors to meld together.

Serving Suggestions

Now that your coconut curry with shrimp, tofu, and broccoli is ready, it’s time to plate it up and enjoy! Serve the curry over steamed rice or noodles for a satisfying meal. If desired, garnish with fresh cilantro or basil leaves to add a pop of color and extra flavor. This dish pairs well with a refreshing cucumber salad or a side of naan bread, allowing you to create a well-balanced and satisfying meal.

Adjusting the Flavor

If you feel that the curry needs some adjustments to suit your taste preferences, don’t hesitate to experiment! For a spicier kick, add a pinch of chili flakes or a dash of hot sauce. To enhance the sweetness, you can add a bit more brown sugar or a drizzle of honey. Additionally, feel free to incorporate other vegetables such as bell peppers, carrots, or snap peas to customize the dish to your liking. Cooking is all about exploring flavors and finding what works best for you!

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Storage and Reheating

If you have leftovers or want to make the coconut curry in advance, it can be stored in an airtight container in the refrigerator for up to three days. When ready to reheat, simply transfer the curry to a saucepan and gently warm it over low heat until heated through. If the curry thickens during storage, you can add a splash of water or coconut milk to loosen it up to the desired consistency.

In conclusion, Coconut Curry with Shrimp, Tofu, and Broccoli is a versatile and satisfying dish that brings together a variety of flavors and textures. With its blend of creamy coconut milk, aromatic spices, and fresh ingredients, this curry is a crowd-pleaser that will transport you to the vibrant and exotic flavors of Southeast Asia. So why not give Tony’s Kitchen’s Coconut Curry a try today and embark on a culinary adventure in the comfort of your own home? Enjoy!

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