Chinese Water Spinach Curry2013-04-10
- Yield : 2
- Servings : 2
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Chinese Water Spinach Curry is a traditional Thai dish. In Thailand, the water spinach is grown in water and has larger stems and less leaves. But the Chinese water spinach more characteristic for Asian market is a fine substitution. It is very easy and fast to do and serves 3-4 person.
- 200 g Chinese water spinach
- 1 cup coconut milk
- 3-4 pieces kaffir lime leaves
- 4 tablespoons fish sauce
- ½ piece lime
- ½ cup pork
- 2 tablespoons sugar
- 1 tablespoon basic red curry paste
- 3 cups water
Cut the pork into bite size cubes. Cut the Chinese water spinach into 2 cm long pieces.
Take a medium sized sauce pan and mix curry paste and half of coconut milk well. Stir to prevent from burning until the appearance of red oil bubbles.
Add pork and Chinese water spinach and stir well to be coated with the mixture well. Then add the rest of coconut milk and water and bring up to a simmer. Add the sugar and fish sauce.
Half the lime and squeeze both pieces into the mixture. Break the kaffir lime leaves and add to the curry. Stir and let boil.
Simmer for half an hour and then remove from the oven. But if you overnight it the taste will be more delicious. Serve while hot with rice.