shrimp and tofu green curry

 

This dish was a hit.  The original recipe called for tofu only but I added some shrimp which was delicious.

shrimp and tofu green curry (adapted from skinnytaste)

14 ounces extra firm tofu

1 pound shrimp (without skins and tails)

2 teaspoons oil, divided

1 medium onion, chopped

1 tablespoon fresh ginger, grated or ginger paste

4-6 tablespoons green curry paste, to your taste

1 teaspoon kosher salt

veggies:  I used 1 cup diced zucchini, 1 cup peeled and sliced carrots, 1 cup sliced sugar snap peas

1 tablespoon fish sauce

juice of 1 lime

1 (14 ounce) can light coconut milk

1/4 cup fresh cilantro for garnish

Press and pat tofu with paper towels, cut into bite-sized cubes and set aside.

Heat 1 teaspoon of oil in a large skillet or wok over medium-high heat.  Add tofu cubes and cook for 6 to 8 minutes, turning occasionally, until golden on all sides.  Transfer tofu to a plate and set aside.

In the same skillet, add the remaining 1 teaspoon of oil.  Add onion and saute for 2-3 minutes until softened.  Stir in ginger, green curry paste and salt.  Cook for 1-2 minutes, stirring constantly, until fragrant.

Stir in veggies and shrimp and cook several minutes.

Add fish sauce, lime juice and coconut milk.  Stir well to combine.

Reduce heat to medium-low and let the curry simmer for 4-6 minutes, until the vegetables are tender but not mushy.  Return tofu to the skillet and gently stir to coat in the curry sauce.  Stir in cilantro before serving.

Serve hot over steamed jasmine rice or rice noodles.  Garnish with extra cilantro or a lime wedge if desired.