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Mushroom and spinach in coconut and peanut sauce

This vegan mushroom and spinach in coconut and peanut sauce is creamy and a bit spicy. I used ready made garlic/ginger/lemongrass pastes for the recipe, but you can make these in a small food processor by blitzing a couple of garlic clove with one lemon grass and some grated fresh ginger. Serve it  with Jasmine rice for a main meal or as a side dish in a South-East Asian menu.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Thai
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g chestnut mushrooms
  • 1 red onion sliced
  • 2 cloves of garlic sliced
  • Chilli flakes to taste
  • 1 Tbsp soy sauce
  • 1 lime juiced
  • 100 g spinach
  • 1 Tbsp groundnut oil
  • For the sauce:
  • 1 Lemon grass purée
  • 1 tsp garlic purée
  • 1 tsp ginger purée
  • ½ tin coconut cream
  • 1 Tbsp peanut butter
  • 1 lime juiced
  • 2 dried lime leaves
  • Pinch or turmeric
  • Pinch or more Cayenne

Method
 

  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.