A vibrant Thai red curry with plump shrimp and crispy tofu simmered in velvety coconut milk with kaffir lime and fresh Thai basil. Bold, aromatic, and ready in 30 minutes — serve over steamed jasmine rice.
Press tofu dry and cut into 2cm cubes. Heat vegetable oil in a non-stick pan over high heat. Fry tofu cubes 3-4 minutes per side until golden and crispy. Set aside.
In a large wok or skillet, heat coconut oil over medium heat. Add red curry paste and stir-fry 1-2 minutes until fragrant and oil separates.
Add lemongrass and kaffir lime leaves. Pour in coconut milk and stir to combine. Bring to a gentle simmer.
Add fish sauce and palm sugar. Stir and taste — adjust balance of salty, sweet, and spicy to your preference.
Add sliced bell pepper and simmer 3-4 minutes until just tender.
Add shrimp to the curry and cook 2-3 minutes until they turn pink and curl.
Add fried tofu and gently stir to coat. Simmer 1 more minute.
Remove from heat. Stir in lime juice and most of the Thai basil. Discard lemongrass stalk.
Serve over jasmine rice, garnished with remaining basil, sliced red chilli, and lime wedges.