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Vadouvan Tofu & Coconut-Ginger Curry
with Bok Choy, Carrots & Rice
30 MIN
+$0.95/serving
2 Servings
From the Test Kitchen
In this hearty dish, tender vegetables are cooked in an aromatic broth of sweet coconut milk, spicy yellow curry paste, fresh ginger, and lime juice, then served with crispy vadouvan-baked tofu and a drizzle of cilantro sauce for even more bold flavor.
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NutritionPER SERVING
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Calories680 Cals (est.)
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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½ cup Long Grain White Rice
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1 Tbsp Yellow Curry Paste
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1 13.5-Oz Can Light Coconut Milk
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1 Lime
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1 Piece Ginger
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6 oz Carrots
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10 oz Baby Bok Choy
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1 Shallot
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¼ cup Cilantro Sauce
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¼ cup Rice Flour
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2 tsps Vadouvan Curry Powder
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Peel and thinly slice the shallot. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the leaves and stems. Quarter the lime.
2
Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towels. Place in a large bowl. Season with salt, pepper, and the curry powder (you'll omit the flour for shrimp). Stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Make the curry & serve your dish
Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced shallot, and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the curry paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Add the chopped bok choy stems. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Stir in the chopped bok choy leaves, cooked shrimp, and the juice of 2 lime wedges until combined and the leaves are wilted. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished shrimp and curry. Drizzle with the cilantro sauce. Serve the remaining lime wedges on the side. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Peel and thinly slice the shallot. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the leaves and stems. Quarter the lime.
2
Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towels. Place in a large bowl. Season with salt, pepper, and the curry powder (you'll omit the flour for shrimp). Stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Make the curry & serve your dish
Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced shallot, and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the curry paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Add the chopped bok choy stems. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Stir in the chopped bok choy leaves, cooked shrimp, and the juice of 2 lime wedges until combined and the leaves are wilted. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished shrimp and curry. Drizzle with the cilantro sauce. Serve the remaining lime wedges on the side. Enjoy!
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