Wok-Fried Tofu Curry

Mild, creamy, custardy, endlessly comforting

Based on the comments I've received in the last nine years since Simple Thai Food was published, one of the recipes you guys have made most often is the Thai-Chinese shrimp stir-fry (kung phat phong kari กุ้งผัดผงกะหรี่), tucked away on page 49. This has made me very happy because I wish more people would know about this time-honored classic that has re…