Pound the garlic, eschallots, galangal, ginger, turmeric and chilli in a mortar and pestle.
Add the paste to a cold wok, then add the coconut milk and slowly bring to the boil.
Stir well to combine, then add the salt and tamarind.
Add the spinach and turn gently in the wok to coat with the paste and coconut milk.
Cook out for about two minutes and serve straight away.
Serve with steamed rice.
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