Sayur Bayam (Spinach-Corn Puree)

Yields: 4 servings

Preparation 15 minutes Cooking 15 minutes Ready In 30 minutes

Ingredients

1	bunch	spinach	fresh
1	each	onion	large
3	cloves	garlic
1	each	thai chile
1/2	teaspoon	shrimp paste
16	ounces	corn	creamed
1	teaspoon	salt
4	cups	coconut milk

Directions

Cook spinach until tender.

Grind together onion, garlic, and pepper in a food processor.

Add shrimp paste and cook in a little vegetable oil until golden.

Combine with remaining ingredients except for coconut milk and puree in blender, adding coconut milk as necessary.

Reheat to serve.

Related Post