Thai Red Curry with White Beans and Spinach
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Well Seasoned Studio · by Ari Laing★ 5.0 (1)

Thai Red Curry with White Beans and Spinach

NUTRITION · PER SERVING45M COOK
CAL 21%·PRO 27%
CARBS 40G38% OF CAL
11G FIBER22G OTHER7G TOTAL SUGAR
FAT 25G55% OF CAL
16G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy Thai red curry with white beans, mushrooms, and spinach in coconut milk. Spiced with curry paste, ginger, and garlic for a restaurant-worthy meal.

mainthaicurrygluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 3 Tbsp unsalted butter
  • 2 Tbsp white miso paste
  • 16 oz chanterelles (or other mushrooms, ends trimmed, caps clean, ripped or cut into bite-size pieces)
  • ½ tsp kosher salt
  • 2 Tbsp neutral oil
  • 3 scallions, (ends trimmed, thinly sliced, plus more for serving)
  • 1 medium shallot, (peeled and diced)
  • 3 cloves of garlic, (finely chopped)
  • 1 Thai red chile, (or 2 if you want it very spicy, finely chopped (don’t remove the seeds!))
  • 2 tsp ginger paste
  • 2 Tbsp red curry paste
  • 1 can (13.5oz) of coconut milk
  • 2 cans cannellini or butter beans along with their juices
  • 2 curry leaves
  • 2 tsp fish sauce
  • 1 Tbsp light brown sugar
  • 5 oz baby spinach, (or roughly chopped curly spinach)
  • 1½ tsp kosher salt, (divided)
  • 1 medium lime, (juiced + 1 extra lime cut into wedges for serving)
  • For serving: cilantro and basil (or other fresh herbs)
PREP
20M
SODIUM
1639MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.