Spinach and Coconut Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spinach leaves, fresher
- 200 ml coconut milk, from the can
- 1 onion (s), diced
- 1 clove garlic
- 1 tablespoon butter
- 1 chilli pepper (s), (alternatively chilli powder or similar)
- 1 tablespoon soy sauce
- 100 ml broth
Print Recipe
Pin Recipe Instructions
- Press the garlic and dice the onions and chilli and fry them lightly with the butter in a pan (or better wok) until they are translucent. Then add the coconut milk and the stock and bring to the boil once.
- Then add the spinach leaves and put the lid on the pan. Within a few seconds, the spinach loses volume and becomes nice and tender.
- If you like, you can add soy sauce to taste. If the chilli taste is too intense, you can add a little more coconut milk.
- If you turn the sauce into noodles, I recommend adding the noodles to the sauce for a few minutes beforehand so that they absorb the taste and the sauce does not become too thin.
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