A great way to enjoy fresh greens with a kick of chilli and full of Eastern promise, even my mum loved it and she hates veg!
You will need:
3 cloves of garlic finely chopped
2 pieces of dried galangai, chopped
1 stem of lemon grass finely chopped
1 tsb coriander seeds
2tbs thai red curry paste
1/2 tsb ground turmeric
half a tin of coconut milk (approx 6fl oz)
2 large potatoes peeled and cut into small cubes
300ml of stock (vegetable or chicken)
1 small bag of spinach leaves, approx 200g
1 small onion finely sliced and fried until golden brown or 2-3 spring onions cut into fine strips lengthways
Fresh ground black pepper and salt to taste
Handful of fresh coriander leaves roughly chopped
First, place the garlic, galangai, lemon grass and coriander in mortar or mini chopper with a dash of oil and blend to smooth paste
Then, heat oil over medium heat and when hot stir in paste, fry for 30 seconds then add the red curry paste and turmeric, stir again to mix and add the coconut milk, bring to the boil and leave to simmer until it starts to thicken
Now add the potatoes and stock, boil over moderate to low heat until potatoes are almost cooked, then stir in the spinach and cook until it starts to wilt (at this point add the raw tiger prawns if you are using them and cook for further 2-3 minutes or until cooked through)
Finally top with crispy fried onions or shredded spring onion and serve.
