Spinach With Coconut Milk And Peanut Sauce Recipe
Ingredients
| Spinach | 2 Pound, trimmed | |
| Salt | 1 Teaspoon | |
| Onion | 1 Cup (16 tbs), finley chopped | |
| 1/4 teaspoon minced fresh hot chili peppers | ||
| Butter | 2 Tablespoon | |
| Coconut milk | 1 Cup (16 tbs) | |
| Unsalted roasted peanuts | 1/2 Cup (16 tbs), pureed | |
Directions
Cook spinach with salt in water in covered saucepan over medium heat for 10 minutes or until tender.
Drain spinach and chop coarsely.
Saute onion and hot chili peppers in butter in heavy 10-inch skillet until tender but not brown.
Stir in coconut milk and peanut puree.
Bring to a simmer; reduce heat to lowest temperature.
Simmer for 2 to 3 minutes, stirring constantly.
Add spinach; mix gently.
Cook until heated through.
Serve immediately in heated dish.
Drain spinach and chop coarsely.
Saute onion and hot chili peppers in butter in heavy 10-inch skillet until tender but not brown.
Stir in coconut milk and peanut puree.
Bring to a simmer; reduce heat to lowest temperature.
Simmer for 2 to 3 minutes, stirring constantly.
Add spinach; mix gently.
Cook until heated through.
Serve immediately in heated dish.
Chef
