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.