Ingredients with Measurements:
- 1 bunch of Phak Chet (water spinach), washed and cut into 2-inch pieces
- 1 can of coconut milk (13.5 oz)
- 1 tablespoon of vegetable oil
- 1 teaspoon of minced garlic
- 1 teaspoon of minced ginger
- 1 red chili, sliced
- 1 tablespoon of fish sauce
- 1 tablespoon of palm sugar
- Salt to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large pan over medium-high heat.
2. Add the garlic, ginger, and chili to the pan and sauté for 1-2 minutes until fragrant.
3. Add the Phak Chet to the pan and stir-fry for 2-3 minutes until wilted.
4. Pour in the coconut milk, fish sauce, and palm sugar. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5-7 minutes until the sauce has thickened.
6. Taste the dish and add salt if needed.
7. Serve hot with steamed rice.
15-20 minutes
Temperature: Medium-high heat for sautéing, low heat for simmering
Serving size: 4 servings
Nutritional information:
- Calories: 215
- Total Fat: 18g
- Saturated Fat: 14g
- Cholesterol: 0mg
- Sodium: 501mg
- Total Carbohydrate: 12g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 3g
Substitutions for ingredients:
- Phak Chet can be substituted with spinach or kale.
- Red chili can be substituted with dried chili flakes or omit if preferred.
- Fish sauce can be substituted with soy sauce or salt.
Variations:
- Add sliced chicken, shrimp, or tofu for a protein boost.
- Add sliced mushrooms or bell peppers for extra flavor and texture.
Tips and tricks:
- Make sure to wash the Phak Chet thoroughly to remove any dirt or sand.
- Use full-fat coconut milk for a richer and creamier sauce.
- Adjust the amount of chili and palm sugar to your preferred level of spiciness and sweetness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in a pan over medium heat until heated through.
Presentation ideas:
- Serve the Phak Chet with Coconut Milk in a shallow bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro, sliced red chili, or lime wedges.
Pairings:
- Steamed rice or noodles.
Suggested side dishes:
- Grilled chicken or fish.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the dish is too spicy, add more coconut milk or sugar to balance out the heat.
Food safety advice:
- Make sure to cook the Phak Chet thoroughly to avoid any potential foodborne illnesses.
Food history:
- Phak Chet is a popular leafy vegetable in Southeast Asia, especially in Thailand and Vietnam.
Flavor profiles:
- Creamy, savory, slightly sweet, and spicy.
Serving suggestions:
- Serve the Phak Chet with Coconut Milk as a main dish or as a side dish to complement a larger meal.
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Region: Thai