Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 x | Spinach, fresh; bunch |
| 3 eaches | Garlic clove |
| ½ teaspoon | Shrimp paste |
| 1 teaspoon | Salt |
| 1 each | Onion, large |
| 1 each | Thai chile |
| 16 ounces | Corn, creamed |
| 4 cups | Coconut milk |
Cook spinach until tender. Grind together onion, garlic, and pepper in a food processor. Add shrimp paste and cook in a little vegetable oil until golden. Combine with remaining ingredients except for coconut milk and puree in blender, adding coconut milk as necessary.
Reheat to serve.