Ingredients with Measurements:
- 1 pound water spinach, washed and trimmed
- 1 can (14 oz) coconut milk
- 2 stalks lemongrass, bruised and chopped
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the garlic and onion and sauté until fragrant, about 1-2 minutes.
2. Add the lemongrass and sauté for another minute.
3. Pour in the coconut milk and bring to a boil.
4. Add the water spinach and stir to combine.
5. Reduce the heat to low and simmer for 5-7 minutes, or until the water spinach is tender.
6. Season with salt and pepper to taste.
7. Serve hot with rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 22g
- Carbohydrates: 9g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Water spinach can be substituted with regular spinach or kale.
- Lemongrass can be substituted with lemon zest.
Variations:
- Add sliced red bell pepper for color and flavor.
- Add sliced mushrooms for a meaty texture.
Tips and tricks:
- Be sure to wash the water spinach thoroughly to remove any dirt or debris.
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a shallow bowl or on a plate with rice.
Garnishes:
- Garnish with chopped cilantro or sliced green onions.
Pairings:
- Serve with steamed rice and grilled chicken.
Suggested side dishes:
- Steamed rice
- Grilled chicken
- Stir-fried vegetables
Troubleshooting advice:
- If the coconut milk separates, simply stir it back together.
Food safety advice:
- Be sure to cook the water spinach thoroughly to avoid any potential foodborne illnesses.
Food history:
- Water spinach is a popular vegetable in Southeast Asian cuisine, particularly in Vietnam and Thailand.
Flavor profiles:
- The dish has a creamy and slightly sweet flavor from the coconut milk, with a hint of tanginess from the lemongrass.
Serving suggestions:
- Serve as a side dish with rice and grilled meats.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai
Taste: Savory, Tangy, Spicy, Coconutty, Lemongrass, Lemongrass-Y