Happy October! One of my absolute favorite months of the year. Remember a few posts back I mentioned that I genuinely don’t like tofu? And I said if you ever see tofu on this blog you will know instantly that the recipe is really, really good? Well, here it is. There are so many things I love about Thai food-specifically curries. They are creamy, spicy, warming, and loaded with vegetables. This version has baby spinach, bean sprouts, and shiitake mushrooms. They are not always meatless, and sometimes contain chicken or shrimp, but they are just as delicious with tofu (gasp! I know!). This whole recipe comes together in twenty minutes, making it perfect for busy weeknights. So grab a giant bowl, load it up with Thai Red Curry, and dig in!
3 tablespoons red curry paste
1 (13.5-ounce) can light coconut milk
2 cups vegetable stock
1 tablespoon fish sauce
½ (12-ounce) package firm tofu, cubed
3 ounces shiitake mushrooms, thinly sliced
1/2 cup bean sprouts
4 ounces vermicelli noodles
2 cups baby spinach
1/4 cup chopped fresh cilantro leaves, plus more for garnish
Juice of 1/2 lime
½ teaspoon red pepper flakes
Kosher salt, to taste
Heat a large stockpot or Dutch oven over medium heat. Add red curry paste and coconut milk, whisking to combine. Bring to a boil and stir in vegetable stock, fish sauce, tofu, mushrooms, bean sprouts, chili pepper and vermicelli.
Reduce heat and simmer until noodles are cooked through, about 4-6 minutes. Stir in spinach until wilted, about 1 minute. Stir in cilantro, freshly squeezed lime juice, and red pepper flakes; season with salt, to taste.
Serve immediately, garnished with cilantro.
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.