Creamy Coconut Curry with Tofu and Spinach

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A gently spiced, half-quantity coconut curry simmered with tofu and fresh spinach, perfect for a light yet satisfying meal. This Thai-inspired curry recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, cubed, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 7 oz firm tofu, cubed
• 1 cup coconut milk
• 1 tbsp red curry paste
• 1 tbsp vegetable oil
• 2 garlic cloves, minced
• 2 cups fresh spinach leaves
• 1 tsp fish sauce
• 1 tsp brown sugar
• 1 tbsp lime juice
• 1/4 cup fresh basil leaves

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Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
2. Step 2: Stir in 1 tbsp red curry paste and cook for 30 seconds until aromatic.
3. Step 3: Pour in 1 cup coconut milk, 1 tsp fish sauce, and 1 tsp brown sugar. Bring to a gentle simmer.
4. Step 4: Add 7 oz cubed firm tofu and simmer gently for 5 minutes to absorb flavors.
5. Step 5: Stir in 2 cups fresh spinach leaves and cook for 2 minutes until wilted.
6. Step 6: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup fresh basil leaves before serving hot with steamed rice.