Thai Red Curry with White Beans and Spinach

Thai red curry with white beans mushrooms and spinach.

5 from 1 review

Thai Red Curry with White Beans and Spinach

Say hello to my new favorite weeknight dinner: Thai Red Curry with White Beans and Mushrooms! When I first made this dish, I couldn’t believe how simple yet flavorful it turned out. The combination of creamy beans, spicy curry, and the umami-packed miso butter mushrooms hits all the right notes. It’s the kind of meal that feels fancy enough for guests but easy enough for a weeknight. I can’t wait for you to try it! Omit fish sauce to make vegetarian.

Prep20

Cook25

Total45

Course: Dinner

Cuisine: Thai

Diet: Gluten Free, Vegetarian

Keyword: chef-tested recipe, mushroom curry, restaurant-worthy vegetarian recipe, vegetarian thai red curry, white bean curry

Servings: servings

Calories: 271kcal

Author: Ari Laing

Equipment

Mixing bowl

Large skillet(s) with deep sides (a lid is helpful, but not necessary)

Spatula

Ingredients

For the miso butter mushrooms

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

Ingredients

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)

Instructions

Make the miso butter. In a mixing bowl, combine 3 Tbsp unsalted butter and 2 Tbsp white miso paste, then stir well.
Cook the mushrooms. Heat a large skillet over medium-high heat. When very hot, add sliced mushrooms and cook undisturbed for 6-8 minutes, or until beginning to deeply brown. Use a spatula to stir well, then season with ½ tsp kosher salt and cook for an additional few minutes on the other side. The mushrooms should be golden brown on both sides. Add the miso butter to the pan, then stir until the mushrooms are evenly coated on all sides. Either transfer the mushrooms to a bowl and wipe out the skillet or grab another skillet.
Make the curry sauce. Heat 2 Tbsp neutral oil in a large pan over medium heat. When hot, add thinly sliced scallions and 1 diced shallot, then cook, stirring occasionally, for 2 minutes. Add 3 chopped garlic cloves, 1 chopped red chile, 2 tsp ginger paste, and 2 Tbsp Thai red curry paste. Use a spatula to help break up the curry paste. Season with ½ tsp kosher salt, then cook down for 2 minutes. Pour in a 13.5oz can of coconut milk.
Add the beans. Add 2 cans of cannellini or butter beans, along with the liquid in the can. Stir well.
Simmer with remaining ingredients. Add 2 curry leaves, 2 tsp fish sauce, 1 Tbsp light brown sugar, and 5 oz fresh spinach. Season with remaining 1 tsp kosher salt. Cook until the spinach has wilted, stirring occasionally, then simmer for about 5 minutes. Add the juice of 1 lime, stir well, then taste and adjust seasoning as needed.
Serve with mushrooms! Divide the white bean curry evenly between bowls, then top each with some of the miso butter mushrooms. Garnish with fresh herbs, such as cilantro, basil, or mint and additional thinly sliced scallions. Serve with lime wedges. Enjoy!

Notes

To make-ahead: This can easily be made a few days in advance, as it reheats beautifully.
Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat: Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of water or coconut milk if the curry thickens too much.
This curry freezes well without the spinach. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and add fresh spinach when reheating.

Nutrition

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