Ingredients:
2 Pounds Of Fresh Finely Chopped Spinach
2 Cups Of Finely Chopped Planters Honey Roasted Peanuts
1 Large Chopped Vidalia Onion
2 Tablespoons Of Blue Dragon Red Curry Paste
1/2 Cup Of Kitchen Basics Roasted Vegetable Stock
6 Tablespoons Of Packed Light Brown Sugar
4 Minced Skinned Garlic Cloves
2 Teaspoons Of Peanut Oil
14 Ounces Of Canned Orchids Coconut Milk
1/4 Cup Of Thai Kitchen Premium Fish Sauce
Information:
Serving Size 6
299 Calories Per Serving
17 Grams Of Fat
Cooking Directions:
This is probably one of the more exotic spinach dip recipes we offer, and it's absolutely awesome. To begin you will first need to take out a large cooking skillet, and heat it over high heat. Next add in the peanut oil, and let it heat. Once the oil is hot, add in the onion and garlic, and saute them until they are tender, but not browned. Once done there, add in the Blue Dragon red curry paste, and let it simmer for about a minute. Next step is to add in the coconut milk, vegetable stock, fish sauce, packed brown sugar, and peanuts. Continue stirring while these ingredients cook for about 10 full minutes. During this phase you may want to reduce your heat to medium, if you notice the sauce starts to bubble. Once you are done there, add in your fresh chopped spinach, do make sure it's cleaned and drained beforehand. Keep stirring while the spinach cooks which should take roughly 2 to 3 minutes. Finally remove the skillet from the burner, and let the dip cool for about 10 minutes before serving. For dipping, try fried wontons, fried breaded zucchini, carrot sticks, or deep fried mozzarella sticks. I prepared this recipe for an Asian themed party we had, along with a bottle of Hakutsuru Sake. It turned out amazing.
