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Coconut Curry with Veggies and Choice of Protein

When we near the end of the week, we’re on the hunt for low-stress recipes that help us clean out the fridge. A veggie-filled curry is one dish that’s so delicious and versatile that we like to save half and make a fragrant, filling soup the next day, too.

For Thursday’s dinner, grab almost any veggie, your favorite protein (chicken, shrimp, or tofu will work), and a hefty serving of rice—rice that you already cooked yesterday! Then, take leftover vermicelli noodles from earlier this week for tomorrow’s curry noodle soup lunch.

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Coconut Curry with Veggies and Protein by Misfits Market

Coconut Curry with Veggies and Choice of Protein

  • Author: Misfits Market
  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 2 1x



For the Curry

  • 4 tablespoons olive oil, divided
  • 1 14-ounce package firm tofu, drained, patted dry, and cut into 1/2-inch cubes (or 1 pound shrimp, peeled; or 1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces)
  • Kosher salt
  • 1/2 white onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 1-inch piece ginger, grated
  • 1/3 cup red curry paste
  • 6 cups of any type of vegetable, cut into bite-sized pieces: Use anything leftover from the week or whatever other veggie you added to your box, such as summer squash, eggplant, green beans, carrots, broccoli, cauliflower, and/or mushrooms
  • 1 13.5-ounce can unsweetened full fat coconut milk
  • 1/2 cup broth (vegetable, chicken, or beef)


To Serve

  • 1 cup cooked rice
  • Lime wedges
  • Cilantro
  • Scallions, diced chopped
  • Peanuts, roasted and crushed


  1. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Cook tofu in a single layer, until both sides are golden brown, about 2 minutes per side. Transfer to a paper towel to drain oil and season with salt.
  2. If using shrimp or chicken, season protein with salt before cooking. Cook until cooked through, then remove from skillet and set aside.
  3. Heat remaining 2 tablespoons of oil in a large pot over medium-high heat. Add onion, garlic, grated ginger, and a pinch of salt. Cook until onion has softened and is fragrant, about 4 minutes. Mix in curry paste and cook, stirring occasionally, until it darkens in color, 1-2 minutes. Add in vegetables and cook, tossing often until vegetables begin to soften, about 6 minutes.
  4. Pour in coconut milk and broth. Bring to a simmer and cook for 5-7 minutes, stirring occasionally. Add tofu (or other protein) to curry and stir again to combine. Season with more salt if needed.
  5. Divide rice among bowls and ladle half the curry over top, saving the rest for Friday’s lunch. Serve with lime wedges, cilantro, and chopped peanuts.

Do ahead:

  1. Save the other half of the onion for Friday’s dinner. Store in an airtight container in the fridge.
  2. Set aside half of the curry and garnishes for Friday’s lunch. Store in the fridge.

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Next: Coconut Curry Soup