Creamy Coconut Curry with Shrimp and Bell Pepper Over Cilantro Lime Rice

There’s something incredibly soothing about a bowl of creamy coconut curry. The way the warm spices meld with sweet bell pepper and golden tofu creates a comforting, savory-sweet harmony that feels like a hug in a bowl. This recipe brings all those cozy flavors together with a bright hint of lime and a sprinkle of fresh cilantro.

Serve it over fluffy jasmine rice infused with lime zest and cilantro and you’ve got a satisfying meal that’s perfect for busy weeknights. Whether you’re new to curry or a longtime fan, this dish is sure to become a favorite.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.67 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Wash and dry produce. Core, deseed and dice bell pepper into ¾-inch pieces. Zest and quarter lime. Finely chop cilantro.
3. Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes. Season with salt and pepper. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, undisturbed, until lightly browned on bottom, 2-3 minutes.
4. Add bell pepper and a pinch of salt to pan with tofu. Cook, stirring occasionally, until bell pepper is softened and lightly browned and tofu is lightly browned all over, 5-7 minutes.
5. Stir garlic powder and 2 tsp curry powder (4 tsp for 4 servings) into pan with tofu and bell pepper. Cook for 1 minute. Thoroughly shake coconut milk in container before opening. Stir in coconut milk, chili sauce, stock concentrates, juice from half the lime and 1 tsp sugar (2 tsp for 4). Bring to a boil, then reduce heat to medium low. Simmer until sauce has thickened and bell pepper is tender, 4-6 minutes. (If sauce thickens before bell pepper is tender, add splashes of water.) Taste and season with salt and more lime juice if desired. Turn off heat.
6. Fluff rice with a fork; stir in half the lime zest (all for 4 servings), half the cilantro and a drizzle of oil. Season with salt and pepper. Divide rice between shallow bowls and top with curry tofu. Garnish with remaining cilantro and a pinch of chili flakes if desired. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat dry before cooking. Adjust cooking time as needed.

Can I make this recipe vegan?

Absolutely! Omit the shrimp and use extra tofu or your favorite plant-based protein. Use vegetable stock concentrate instead of any non-vegan stock.

How can I reduce the spiciness?

Omit the chili flakes or use just a pinch. You can also reduce the amount of chili sauce.