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  • 1.

    Pound the garlic, eschallots, galangal, ginger, turmeric and chilli in a mortar and pestle.

  • 2.

    Add the paste to a cold wok, then add the coconut milk and slowly bring to the boil.

  • 3.

    Stir well to combine, then add the salt and tamarind.

  • 4.

    Add the spinach and turn gently in the wok to coat with the paste and coconut milk.

  • 5.

    Cook out for about two minutes and serve straight away.


Serve with steamed rice.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Spinach and Coconut Milk.


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