Instructions

1. First make the sauce: heat a small amount of oil, then fry the garlic, ginger and lemon grass purée for a few seconds, until fragrant. Add the coconut cream, peanut butter, lime juice and spices. Season to taste and gently warm up. Add some water or stock if it’s too thick – it should be similar to double cream. Taste and adjust the seasoning, acidity and heat to your liking. Set aside.
2. Heat the oil in a wok or frying pan and gently sauté the onion for 5 minutes, then add the mushrooms and garlic. Add a pinch or two chilli flakes, then stir-fry for a minute. Add the lime-juice and soy sauce, put a lid on and cook for 5 minutes.
3. Remove the lime leaves from the coconut cream, then add the spiced cream to the mushrooms. Cook for another 5 minutes.
4. Add the spinach, cover and cook for 2 minutes, then turn off the heat. Rest for a couple of minutes, then serve with fresh coriander leaves.