Warm 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger; sauté about 1 minute until fragrant and light golden.

Stir in 2 tablespoons red curry paste; cook for 30 seconds, letting the aromas intensify.

Pour in the coconut milk, stirring until smooth. Bring to a gentle simmer, about 2 minutes.

Gently nestle the cubed tofu into the curry. Simmer over low heat for 5 minutes.

Increase heat to medium-high, add peeled shrimp, and cook 3–4 minutes until the shrimp turn pink.

Stir in fish sauce and lime juice. Adjust seasoning as needed.

Ladle the curry into bowls, sprinkle with chopped cilantro and sliced green onions. Serve over rice or with naan.