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Thai spinach with coconut milk

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Ingredients for 2 servings:

  • 250 g creamed spinach, frozen
  • 150 ml coconut milk
  • 30 g butter, or clarified butter
  • 2 tbsp couscous or durum wheat semolina
  • 1 tsp spice mix (Chinese)
  • ½ tsp ginger powder
  • ½ tsp sugar
  • ½ tsp salt
  • ½ tsp chili powder, or red curry paste

Instructions

Working time approx. 2 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 12 minutes

Melt the butter in a saucepan, add the creamed spinach, let it thaw, then add the coconut milk and couscous or semolina. Heat until boiling. Reduce heat and let it simmer for about 5 minutes. Meanwhile, add the spices and a splash of milk if desired. The consistency should be creamy. Serve the spinach with basmati rice or Chinese noodles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Thai by Nay

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