Creamy Shrimp and Tofu Curry (30 Minutes)

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This recipe combines the delicate flavors of tofu and shrimp with a creamy and aromatic curry sauce, packed with vibrant vegetables.

The tender broccoli and red peppers add a pop of color and crunch to the dish, while the tofu and shrimp provide a satisfying protein boost.

The curry sauce is made with a blend of aromatic spices, coconut milk, and vegetable broth, creating a creamy and rich base that perfectly coats the ingredients. It’s so good, your family will be fighting over the leftovers (if there are any!).

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 red bell pepper, sliced
  • 2 cups broccoli florets
  • 8 ounces firm tofu, cut into cubes
  • 8 ounces shrimp, peeled and deveined
  • 2 tablespoons red curry paste
  • 1 can (13.5 ounces) coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions

  1. In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until the onion becomes translucent.
  2. Add the sliced red bell pepper and broccoli florets to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
  3. Push the vegetables to one side of the skillet and add the tofu cubes and shrimp to the other side. Cook for 2-3 minutes until the tofu is lightly browned and the shrimp turns pink.
  4. Stir in the red curry paste, coating the tofu, shrimp, and vegetables evenly.
  5. Pour in the coconut milk and vegetable broth. Stir in the soy sauce and lime juice. Season with salt and pepper to taste.
  6. Simmer the curry for 5-7 minutes until the flavors meld together and the sauce thickens slightly. Make sure the shrimp is fully cooked.
  7. Remove from heat and garnish with fresh cilantro.
  8. Serve the creamy tofu and shrimp curry over steamed rice or noodles.

Notes

Feel free to add in other veggies like carrots, snap peas, baby bok choy, or mushrooms for additional variety and flavor. For a creamier texture, use full-fat coconut milk. If you prefer a lighter version, you can opt for light coconut milk.

Be careful not to overcook the shrimp to maintain its tender texture. Cook just until they turn pink and opaque. Garnish the dish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro if desired and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 315
  • Sugar: 6g
  • Sodium: 620mg
  • Fat: 20g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 70mg

Pair this with...

Cauliflower Rice

Begin with a fresh cauliflower head. Wash it and then remove the stem and leaves. Break the cauliflower into florets. Pop those florets into a food processor and pulse until the cauliflower looks grainy, resembling rice grains. Be cautious not to over-process; you don't want cauliflower mush! Now, in a large skillet, heat up a bit of olive oil or butter. Add your cauliflower rice and stir. Cook for 5 to 8 minutes or until it's slightly golden and tender. Season with salt and pepper to taste. You can also jazz it up with some minced garlic or herbs if you like.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

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