Go-to meal: Thai curry with shrimp, tofu & noodles

Back from vacation from work and the kitchen, I'm looking for something quick and easy! Curry is one of my go-to dishes since it's a favorite with the fiance´, and I can get it on the table in under 20 minutes. I'm one of those strange carnivores who actually likes the taste of tofu, so I include it in this meal along with some shrimp. If that's not to your liking, you can always leave out the tofu and add more shrimp, or use a different protein altogether.

(About 2 servings)
  • 1 small bell pepper, cut into strips
  • 1/4 onion, sliced
  • 1 pkg. firm tofu
  • 1 cup shrimp
  • 1 cup stir fry veggies of your choice (I use a combination of canned baby corn, canned water chestnuts, and canned bamboo shoots)
  • 2 tbs. red Thai curry paste (or another Thai curry paste of your choice)
  • 1 can coconut milk
  • 1 tbs. brown sugar
  • Salt, pepper, & cayenne, to taste
  • Sesame oil, or another light vegetable oil
  • Stir fry noodles, or steamed rice
 1. Start by heating some sesame oil on medium heat in a stir fry pan. Then add chopped onion and bell pepper. Saute´ for a couple minutes, until the onions turn translucent.
2. Drain the water from the tofu package, and gently pat the tofu dry with a paper towel. Dice it up and add it to the pan, along with the shrimp, and canned vegetables.
3. When you see the shrimp is starting to cook (turning pink and curling inward), add the curry paste, coconut milk, and brown sugar. Let simmer for a couple minutes and add pre-cooked stir fry noodles (unless you're having steamed rice instead, then you'll serve that on the side).
4. Season with salt and pepper. I like to add a few shakes of cayenne to bump up the heat! Curry is done when a sauce has cooked down a bit. Serve with a sprinkle of chopped basil, parsley, or cilantro.