Southern Comfort Red Curry Bounty
This soulful red curry dish intertwines the vibrant flavors of the South with the velvety richness of coconut milk. Golden-fried tofu, succulent shrimp, and a colorful medley of vegetables create a symphony of taste in a tantalizing curry sauce, infused with aromatic spices and a subtle kick of heat. A true comfort food that will transport you to a Southern gastronomic haven.
ingredients
- 1 cup fried tofu, cubed
- ½ pound shrimp, peeled and deveined
- 1 cup bell peppers, sliced
- 1 cup okra, sliced
- 1 cup sweet corn kernels
- 1 cup cherry tomatoes
- 1 can (14 oz) coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon lime juice
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (adjust to taste)
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice (for serving)
steps
- 1.
In a large skillet, heat vegetable oil over medium-high heat.
- 2.
Add bell peppers, okra, and corn. Sauté for 5 minutes until slightly tender.
- 3.
Push vegetables to the side of the skillet and add curry paste. Cook for 1-2 minutes to release its flavors.
- 4.
Stir in coconut milk, brown sugar, fish sauce, lime juice, cumin, paprika, garlic powder, and cayenne pepper. Bring to a gentle simmer.
- 5.
Add fried tofu and shrimp. Cook for 4-5 minutes until the shrimp turns pink and cooked through.
- 6.
Gently stir in cherry tomatoes and cook for an additional 2 minutes.
- 7.
Serve the red curry over jasmine rice, garnished with fresh cilantro.
