Poached shrimp in a flavorful broth, similar to the Vegetarian version in ingredients, with the addition of red curry paste (adds great color and flavor).
Keeping the shells on produces a moist, tender shrimp.
A restaurant style recipe you can master and enjoy at home!
- 2 teaspoons canola oil
- 1 teaspoon peanut oil
- ½ cup scallions, 1/2″ slices, whites and light greens (reserve dark greens)
- 1 ½ cups shiitake mushrooms, cleaned, sliced
- 1 cup zucchini, cleaned, sliced 1/3 ” julienne
- 1 cup peppers, any colors, sliced 1/3 ” thick
- ½ cup snow peas, strings removed
- 2 teaspoons lemongrass, minced insides, outer hard layers removed
- 2 teaspoons fresh ginger, peeled and minced
- 2 teaspoons fresh garlic, peeled and minced
- 1 ½ teaspoons curry powder, your favorite variety
- ½ teaspoon Sriracha sauce, or pinch of red pepper flakes
- 1 teaspoon red curry paste (from a can)
- ¼ teaspoon cumin
- 1 tablespoon sugar
- 1 ½ cups coconut milk, not “lite”
- 1 ½ cup broth, vegetable or chicken
- 10 ounces tofu, cut into 1″ rectangular cubes
- 8 ounces asian rice noodles
- 1 1/4 pound fresh prawns with heads, (or large shrimp) shells on – deveined (see recipe)
- 1 ½ tablespoons fresh mint, or fresh thai basil
Devein the fresh prawns or shrimp in the shells: leaving the shells on. Using kitchen shears, hold the head towards you in your hand, simply cut the top of the shrimp shell, about 1/4 ” deep. Run under water and discard the black vein. In a large 2 quart skillet, heat the two oils over medium high heat. Add next 4 ingredients, scallions through peppers. Saute for 3 – 5 minutes or until crisp tender.
Add snow peas, toss. Add the flavoring ingredients, lemongrass through sugar. Stir to combine well, and saute 1 minute to release the flavors. Add the coconut milk and broth. Bring to a boil, then reduce to a simmer and cook for 10 minutes uncovered.
The sauce will reduce slightly, watch that the vegetables stay bright and crisp. Slip in the tofu, cover with sauce. Do not stir it in too well
as it will break up. Cook the rice noodles as the package directs, set aside. Cool slightly. Strain the sauce into a medium sized pan to fit the prawns. Place the vegetables back in the skillet. Heat the sauce to a boil, then slip in the prawns, cover and set heat to a low simmer. Cook gently for just 3 – 5 minutes, depending on size of your shrimp. Add the shrimp back into the vegetables in the skillet, and mix well. On each plate, mound some noodles, surround with vegetables, sauce, tofu and shrimp. Garnish with fresh chopped mint or thai basil. Slice some dark green scallions thinly and sprinkle on top.
If you do not care for curry, omit it. There are enough other flavors here to carry this sauce.
Silken Tofu has a lovely velvety texture and mellow flavor and I prefer it to the firm variety.
Do not use “lite coconut milk” : it is coconut milk plus water, and not rich enough
Curry powder is a blend of spices, and no two are alike. Check ingredients and try a few varieties.
Sriracha sauce is a sweet and sour red chili sauce that adds some heat and tang. Can substitute crushed red chiles.