Thai Spinach with Coconut Milk

Summary

Ingredients

• 250 g creamed spinach, frozen
• 150 ml coconut milk
• 30 g butter, or clarified butter
• 2 tablespoon couscous or durum wheat semolina
• 1 teaspoon spice mixture (China)
• 0.5 teaspoon ½ ginger powder
• 0.5 teaspoon ½ sugar
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ chili powder or red curry paste

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Instructions

1. Melt the butter in a saucepan, add the creamed spinach, defrost, then add coconut milk and couscous or semolina, heat strongly until it boils. Reduce the heat and let it steep for about 5 minutes. Meanwhile add the spices and a dash of milk if necessary. The consistency should be creamy.
2. Serve the spinach with basmati rice or Chinese noodles.