A light and flavorful tofu and shrimp curry perfect for a quick weeknight dinner in the summer. Packed with protein and delicious flavors, this dish is a must-try!
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 145F.
6: Remove from heat. Add a squeeze of lime juice and serve over rice and spinach.
