Meet your new favourite side dish. This Green Curry Creamed Spinach is rich, creamy and just a little spicy, made extra special with the Marion’s Kitchen Thai Green Curry Kit. Think smooth, coconut-laced sauce with hints of lemongrass, kaffir lime and chilli, wrapped around tender spinach leaves. It is fancy enough for your Christmas dinner spread but easy enough to whip up on a weeknight. Serve it with roast chicken, steak, grilled prawns, baked salmon or even a big bowl of rice. This one goes with everything.
800g spinach, blanched and squeezed dry
1 cup water
40g unsalted butter, at room temperature
2 tbsp plain flour
½ cup sliced onion
1 x Marion’s Kitchen Thai Green Curry Kit , which includes:
– GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS AND CHILLI
– BAMBOO SHOOTS
Sea salt, to taste
Red chilli julienned, to serve (optional)
- In a small saucepan over medium heat, combine the water, onion and all components from the Thai Green Curry Kit (green curry paste, coconut milk and included herbs). Bring to the boil, then reduce to a gentle simmer for 4 to 5 minutes. Remove and discard the kaffir lime leaves and dried chilli.
- Take the pan off the heat. Add the flour and butter to the hot curry mixture, then blend with a stick blender until smooth and creamy.
- Return the pan to medium heat and stir through the spinach until well combined. Bring back to a gentle boil, then simmer for 8 to 10 minutes until the spinach is tender and the sauce has thickened to a creamy consistency. Season with salt to taste.
- Spoon into a warm serving bowl . It is the perfect all-rounder side to serve with roast meats, grilled seafood or your favourite festive mains.
- Notes: Pair this show-stopping pork belly with Coconut Sriracha Roasted Potato and Crispy Sweet & Spicy Candied Pork Belly for a festive spread that’s both bold and comforting. A drizzle of extra Crispy Chilli Oil right before serving adds that perfect glossy finish for your Christmas table.
