Spinach with Coconut Milk
Like the recipe on page 486, here is yet another super version of “creamed” spinach (true creamed spinach is on page 490), this one popular in Thailand and elsewhere. You can add curry powder or garam masala to this mix or make it into more of a stew by adding some minced pork or shrimp.
Recipe information
Yield
makes 4 servings
Ingredients
1 cup coconut milk, homemade (page 584) or canned
1 teaspoon peeled and minced fresh ginger
1 small fresh chile, stemmed, seeded, and minced, or hot red pepper flakes to taste
1 pound fresh spinach, large stems removed, chopped
Salt to taste
Preparation
Step 1
Combine the coconut milk, ginger, and chile in a saucepan over medium heat; bring to a boil, then add the spinach.
Step 2
Adjust the heat so the mixture simmers and cook, stirring, until the spinach is wilted and the mixture thick, 5 to 10 minutes. Taste and adjust the seasoning, then serve.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
