One pan quick and easy shrimp and tofu curry. Minimal prep, quick cook time, and minimal dishes to clean up! My favorite kind of recipe!

This one pot curry is packed with protein, loaded with nutrient-dense vegetables, and full of so much flavor. The curry sauce is creamy, slightly spicy, and made with nourishing ingredients. This is such a great dinner recipe to have in your back pocket for a simple and delicious dinner.

How should I serve this curry?

You can always just eat it as is on its own if you’re low on time or cooking energy, but I love to serve this over a bed of chopped baby spinach and some jasmine rice! It makes for a super satisfying, filling, and balanced meal.

This shrimp and tofu curry is:

  • Gluten free
  • Dairy free
  • Soy free
  • Nut free

It’s such a great allergy-friendly option to serve for dinner!

You won’t believe how quick and easy this curry comes together, I swear! It’s one of my new favorite dishes hands down. I am so excited for you to try this recipe! Enjoy! xo

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Pan Shrimp + Tofu Thai Curry

  • Author: Mia Swinehart
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 46 servings 1x
  • Category: Dinner


Easy one pan shrimp and tofu Thai coconut curry!


  • 1 tbsp olive or avocado oil
  • 1/4 cup diced shallot
  • 2 garlic cloves, minced
  • 1 tbsp cilantro, minced
  • 1 bell pepper, sliced into strips
  • 2 tbsp red curry paste
  • 1 cup frozen peas
  • 1/4 cup chicken or veggie stock
  • 1 (14.5 oz) can of full fat coconut milk
  • 8 oz of extra firm tofu, drained and cut into small cubes
  • 1 lb of shrimp, peeled and deveined

Optional, for serving:

  • Limes
  • Baby Spinach
  • Rice


  1. Heat a large heavy bottom pan over medium heat.
  2. Add oil, shallot, garlic, and cilantro. Cook for 2 minutes.
  3. Stir in bell pepper. Cook for 3 minutes, then stir in curry paste. Season with salt and pepper.
  4. Add peas and broth. Stir and scrape the bottom of the pan to get any bits stuck to the pan. Pour in coconut milk and bring to a simmer.
  5. Season shrimp and tofu well with salt and pepper. Add to the simmering pan and reduce heat. Cover and cook for 5 minutes, until shrimp reaches 145°F. Remove from heat. Add a squeeze of lime juice and serve over rice and spinach!

Dairy Free, Gluten Free, Lunch + Dinner, Recipes


Jul 2, 2024

One Pan Shrimp + Tofu Thai Curry

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Catalina says:

    way too spicy 🥵 Will reduce to 1tbsp of curry paste and omit the tofu if I make again. The shrimp was delicious but the tofu was unnecessary and was mushy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

join the club

Simple. Attainable. Gathered Nutrition.