Thai Green Curry with Shrimp and Tofu
A creamy Thai green curry with shrimp, tofu, and coconut milk for a rich and spicy meal. This thai-inspired seafood ready in about 40 minutes pairs shrimp, block tofu, green curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200g shrimp
- 1 block tofu
- 2 tbsp green curry paste
- 400ml coconut milk
- 1 bell pepper
- 1 lime
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 tbsp green curry paste and cook, stirring constantly, for 2-3 minutes until fragrant and slightly darkened in color. Tip: Avoid burning the paste—this adds bitterness and overwhelms the dish.
- Step 2: Pour in 400ml coconut milk, stirring to combine. Add 1 bell pepper, diced into 1/2-inch cubes, and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the pepper softens and the liquid reduces slightly. Tip: Use a wooden spoon to stir—metal can scratch nonstick pans.
- Step 3: Add 200g shrimp, peeled and deveined, and cook for 3-4 minutes until they turn opaque and pink. Gently stir in 1 block tofu, pressed and cut into 1-inch cubes, and cook for 5 minutes until the tofu absorbs the curry flavor and firms up slightly.
- Step 4: Squeeze juice of 1 lime (about 2 tbsp) directly into the pan, then simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust salt if needed. Tip: For extra richness, stir in 1 tbsp coconut oil before adding lime.
- Step 5: Serve immediately over steamed jasmine rice, garnished with extra lime wedges and fresh cilantro if desired. Tip: Leftovers reheat well, but add a splash of water to loosen the sauce before reheating.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai Green Curry with Shrimp and Tofu take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Thai Green Curry with Shrimp and Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.
Can I substitute ingredients in Thai Green Curry with Shrimp and Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Thai Green Curry with Shrimp and Tofu for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Thai Green Curry with Shrimp and Tofu?
Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The coconut milk and curry paste made it incredibly rich and creamy!
- ★★★★★
Used chicken instead of tofu. Still flavorful and satisfying!
- ★★★★☆
Added extra veggies like eggplant and bell peppers. Great!
