Coconut Creamed Spinach

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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.