Spicy Shrimp with Tofu and Eggplant in Coconut and Ginger Yellow Curry

Cà-rí Tom Ɖậu Hủ

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Not for the faint of heart, this spicy curry dish requires that you slowly cook its ingredients in a clay pot or saucepan. Take a heaping spoonful of this curry with the shrimp, tofu, and eggplant, and pour it over your bowl of steamed rice or rice vermicelli. Then shred a variety of herbs from the salad platter on top and enjoy. If you are averse to the heat of the dish, decrease the chili paste by half or do not add it all.

Ingredients

  • 1 Japanese or Chinese eggplant, peeled and sliced across
  • 4 tablespoons salt
  • 6 ounces (1 package) firm tofu
  • 3 tablespoons fish sauce
  • 2 tablespoons finely chopped fresh ginger
  • 2 scallions, chopped into rings
  • 1 teaspoon chili paste
  • ½ tablespoon ground turmeric
  • ½ pound fresh medium shrimp, peeled, deveined, tails intact
  • 2 tablespoons oil
  • 1 yellow onion, cut into 6 pieces
  • ½ cup chicken broth or water
  • ½ tablespoon cumin
  • 2 tablespoons yellow curry powder
  • cups coconut milk
  • ½ teaspoon black peppercorns

    Method

    1. Cut the eggplant into 1-inch cubes and salt them generously; set aside for 20 minutes to sweat out bitterness and impurities.
    2. Cut the tofu into cubes, a minimum of 1 inch in size.
    3. In a small bowl, combine the fish sauce, ginger, scallions, chili paste, and turmeric. Blend thoroughly and then add the shrimp. Let marinate for 15 minutes.
    4. In a clay pot or large saucepan, heat the oil over medium heat. Separate the pieces of the yellow onion and cook for a few minutes. Rinse the eggplant cubes, pat dry, and add them to the pan. Cover and let cook over low heat for 25 minutes or until the eggplant is extremely soft.
    5. Add the shrimp and its marinade and the chicken broth or water to the eggplant. Raise the heat to high and bring the mixture to a rolling boil. Boil for 5 minutes, then reduce the heat to a simmer.
    6. Slowly stir in the cumin, curry powder, and coconut milk, and cook for 5 to 8 minutes. Add the tofu and peppercorns and continue simmering for another 10 minutes. The curry should be soupy.
    7. Serve hot with steamed rice or noodles and a salad platter.