Dinner Ideas Guide

Thai Coconut Shrimp and Tofu Bowl

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A delicious and aromatic bowl of shrimp and tofu cooked in a creamy coconut milk sauce, infused with the flavors of lemongrass, kaffir lime leaves, and Thai basil, served over jasmine rice.

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Ingredients

  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 200g shrimp, peeled and deveined
  • 200g tofu, cubed
  • 2 stalks lemongrass, bruised and chopped
  • 3 kaffir lime leaves
  • 1 cup Thai basil leaves
  • 2-3 chilies, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons fish sauce
  • 1 tablespoon tamarind paste
  • Salt and pepper to taste

Instructions

  1. Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions.
  2. In a large skillet, heat a splash of oil over medium heat. Add the minced garlic and sliced chilies, and sauté for about 1 minute until fragrant.
  3. Add the cubed tofu to the skillet, cooking until golden brown on all sides, about 5-7 minutes.
  4. Stir in the shrimp, lemongrass, kaffir lime leaves, fish sauce, and tamarind paste. Cook for an additional 5 minutes until the shrimp turn pink.
  5. Pour in the coconut milk and bring to a gentle simmer. Stir in the Thai basil leaves and season with salt and pepper to taste. Let it simmer for another 5 minutes.
  6. Serve the shrimp and tofu mixture over the cooked jasmine rice, garnishing with extra Thai basil if desired.

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These recipes are whipped up by AI, not a gourmet chef! While we do our best to generate tasty, creative meals based on your ingredients, we can’t guarantee Michelin-star results—or that your fire alarm won’t become the evening’s entertainment.

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