Name: One Pan Shrimp + Tofu Thai Curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 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; Limes; Baby Spinach; Rice

Description

Easy one pan shrimp and tofu Thai coconut curry!

Ingredients

Scale

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

Instructions

Heat a large heavy bottom pan over medium heat.
Add oil, shallot, garlic, and cilantro. Cook for 2 minutes.
Stir in bell pepper. Cook for 3 minutes, then stir in curry paste. Season with salt and pepper.
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.
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!