Shrimp and Tofu Thai Green Curry Recipe

I've really come to appreciate curries lately - I can cook protein, vegetables, and sauce together, serve it over rice from a rice cooker that I turn on before I leave the house in the morning, and clean only one pan after dinner. Who doesn't love that? As long as I have curry paste and coconut milk, what goes into it is flexible. For me, it's usually determined by what's in season or needs to be used up in the fridge.

This easy, healthy curry recipe has a creamy sauce made of coconut milk and Thai green curry. Note that Thai curry pastes vary greatly in salt and spice level. In my testing, Mae Ploy was dry, salty, and super-spicy (completely blowing out my palate when I used too much the first time around), whereas Thai Kitchen was mild and more paste-like. Whatever paste you have will work, just err on using less in the beginning knowing you can add more later in the cooking after you've had a chance to taste it. Seared tofu, shrimp, and baby bok choy simmer for just a few minutes in the spicy sauce, making this a dish you can cook in the same amount of time it takes to steam the rice you'll serve it over. (Click "Read More" below for the full recipe.)

SHRIMP AND TOFU THAI GREEN CURRY

Makes:                 3 to 4 servings

Total Time:           40 minutes
Hands-On Time:  40 minutes

What to Buy:   The most reliable way to determine shrimp sizing is by the “count,” or
                                number of shrimp per pound. For example, 31/40 count means there 
                                are 31 to 40 shrimp per pound.
Nice to Know: Curry pastes vary in salt and spice levels, so I recommend starting 
                                with 1 tablespoon and adding more later as needed.

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INGREDIENTS
2 tablespoons vegetable oil
8 ounces firm tofu, cut into 1-inch pieces about 1/2-inch thick
Kosher salt
1 medium red bell pepper, trimmed, seeded, and cut into 1-inch pieces
1 medium yellow onion, cut into 1-inch pieces
1 to 3 tablespoons Thai green curry paste
3 medium garlic cloves, finely chopped
1 (13- to 14-ounce) can unsweetened regular or light coconut milk
1/4 cup water
1 1/2  teaspoons granulated sugar, plus more as needed
16 large (31/40 count) peeled and deveined uncooked shrimp (about 8 ounces)
8 ounces baby bok choy, trimmed and stalks separated
1 1/2 teaspoons freshly squeezed lime juice, plus more as needed
Steamed white or brown rice, for serving

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INSTRUCTIONS

1. Heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Meanwhile, pat the tofu dry with paper towels.
2. When the oil is ready, add the tofu, season with salt, and sear without moving until golden brown, about 4 minutes. Flip and sear until the other side is golden brown, about 3 to 4 minutes more. Using a slotted spoon, remove the tofu to a paper towel-lined plate; set aside.
3. Reduce the heat to medium. Add the bell pepper and onion, season with salt, and cook, stirring occasionally, until almost tender, about 5 minutes. 
4. Add 1 tablespoon of the curry paste and the garlic. Stir to coat the vegetables and cook until fragrant, about 1 minute. Add the coconut milk, water, and sugar, stir to combine, and bring to a simmer. Taste and season with additional salt, curry paste, and sugar as needed.
5. Add the reserved tofu, shrimp, and bok choy, and stir to combine. Cover with tightfitting lid and cook, stirring occasionally, until the bok choy is tender and the shrimp are just cooked through, about 3 to 4 minutes. Remove from the heat and stir in the measured lime juice. Taste and season with more lime juice as needed. Serve with steamed rice.