Coconut Creamed Spinach

Name: Coconut Creamed Spinach
Ingredients: 2 lbs frozen spinach, thawed; 2 cans coconut milk; 1 can coconut cream; 2 pieces red long finger chilis; Ginger, thumb sized knob; 1 onion; 5 pieces shiitake mushrooms; 1/3 cup garlic; 1 stalk lemon grass; 2 tablespoons bagoong; 2 tablespoons oyster sauce; Fish sauce, to taste

5 steps

Updated at: Thu, 17 Aug 2023 04:00:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2933.3 kcal (147%)

Total Fat264.2 g (377%)

Carbs117.7 g (45%)

Sugars14.5 g (16%)

Protein59.7 g (119%)

Sodium4903.4 mg (245%)

Fiber31.6 g (113%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 lbsfrozen spinach

thawed

2cans coconut milk

1can coconut cream

2 piecesred finger chilis

5 piecesshiitake mushrooms

⅓ cupgarlic

1 stalklemon grass

2 tablespoonsbagoong

2 tablespoonsoyster sauce

fish sauce

to taste

Instructions

Step 1

Defrost the spinach and squeeze out any excess water. Set aside.

Step 2

Rough chop the chilis, ginger, onion, and shiitake mushrooms. Put all of in a food processor along with the garlic and blend until it’s fine.

Step 3

Using the back of a knife or mallet, smash the lemongrass to release its flavor. Tie into a knot.

Step 4

In a large pot sautee the chili mixture in some oil for 30-45 seconds. Add the bagoong and lemongrass, and sautee till fragrant. Add the coconut milk and coconut cream. Let simmer for 25-30 minutes.

Step 5

After the time is up, take out the lemongrass, and add the spinach. Stir it in until there are no more spinach clumps. Season with fish sauce. Bring it to a boil. Once the the spinach is warmed through it is ready. Serve warm and enjoy with rice or noodles.

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