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

Name: Spicy Shrimp with Tofu and Eggplant in Coconut and Ginger Yellow Curry (Cà-rí Tom Ɖậu Hủ)
Cuisine: Vietnamese
Ingredients: ½ teaspoon black peppercorns; ½ tablespoon cumin; ½ cup chicken broth or water; 1½ cups coconut milk; 2 tablespoons yellow curry powder; 2 tablespoons oil; ½ pound fresh medium shrimp, peeled, deveined, tails intact; ½ cup chicken broth or water; 1 yellow onion, cut into 6 pieces; 1 teaspoon chili paste; 2 scallions, chopped into rings; ½ pound fresh medium shrimp, peeled, deveined, tails intact; ½ tablespoon ground turmeric; 4 tablespoons salt; 6 ounces (1 package) firm tofu; 3 tablespoons fish sauce; 2 tablespoons finely chopped fresh ginger; 1 Japanese or Chinese eggplant, peeled and sliced across; 1 Japanese or Chinese eggplant, peeled and sliced across

Cà-rí Tom Ɖậu Hủ

Preparation info

Serves
4

Difficulty
Medium

Appears in

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

Asia
Vietnam
Side dish
Fish course
Pescatarian
Gluten-free
South East Asia

Ingredients

Method