Thai Spinach with Coconut Milk

by Editorial Staff

Summary

Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

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
Thai Spinach with Coconut Milk
Thai Spinach with Coconut Milk

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.

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