Green Curry Creamed Spinach

1 cup water

40g unsalted butter, at room temperature

2 tbsp plain flour

½ cup sliced onion

– GREEN CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS AND CHILLI

– BAMBOO SHOOTS

Sea salt, to taste

Red chilli julienned, to serve (optional)

• In a small saucepan over medium heat, combine the water, onion and all components from the Thai Green Curry Kit (green curry paste, coconut milk and included herbs). Bring to the boil, then reduce to a gentle simmer for 4 to 5 minutes. Remove and discard the kaffir lime leaves and dried chilli.
• Take the pan off the heat. Add the flour and butter to the hot curry mixture, then blend with a stick blender until smooth and creamy.
• Return the pan to medium heat and stir through the spinach until well combined. Bring back to a gentle boil, then simmer for 8 to 10 minutes until the spinach is tender and the sauce has thickened to a creamy consistency. Season with salt to taste.
• Notes: Pair this show-stopping pork belly with Coconut Sriracha Roasted Potato and Crispy Sweet & Spicy Candied Pork Belly for a festive spread that’s both bold and comforting. A drizzle of extra Crispy Chilli Oil right before serving adds that perfect glossy finish for your Christmas table.