Coconut Creamed Spinach Recipe (with Video)

Preparation of Ingredients
1. Defrost the spinach and squeeze out any excess water. Set aside.
2. Rough chop the chilis, ginger, onion, and shiitake mushrooms.
3. Put all of these in a food processor along with the garlic and blend until it’s fine.
4. Using the back of a knife or mallet, smash the lemongrass to release its flavor. Tie into a knot.
Sautéing and Simmering
1. In a large pot, sauté the chili mixture in some oil for 30-45 seconds.
2. Add the bagoong and lemongrass, and sauté till fragrant.
3. Add the coconut milk and coconut cream. Let simmer for 25-30 minutes.
Final Steps
1. After the time is up, take out the lemongrass, and add the spinach.
2. Stir it in until there are no more spinach clumps.
3. Season with fish sauce.
4. Bring it to a boil.
5. Once the spinach is warmed through, it is ready.
6. Serve warm and enjoy with rice or noodles.