Step 1

In a large pot, heat up oil to medium then add scallions and ginger and cook until fragrant, about 1-2 minutes. Turn heat up to medium high and add the mushrooms.

Step 2

Once softened/cooked, add coconut milk, water, red curry paste, turmeric, black pepper and fish sauce. Bring to a rolling simmer then bring down the heat to a medium low and let simmer for 10 minutes.

Step 3

Add the tofu and let simmer for 10 minutes more.

Step 4

Remove from heat and stir in the baby spinach. Serve over white rice.