Spinach-coconut sauce

Looking for a sauce that instantly upgrades any dish? This vibrant spinach-coconut sauce is your new kitchen staple. By blanching the spinach, you keep that fresh green color and a light, delicate flavor, while the coconut milk adds a creamy, comforting touch.

It’s incredibly versatile: drizzle it over noodles, spoon it onto pan-seared fish, pair it with crispy tofu and serve it alongside roasted vegetables. It brings everything together with a fresh, slightly rich twist.

Simple, nourishing, and full of flavor — the kind of sauce you’ll want to put on everything.

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Ingredients (serves 2 normal with leftover or 4 small portions):

• 300 g fresh spinach

• 1 bunch chives (or 1 spring onion and 1 shallot)

• 1 garlic clove

• ½ cube chicken bouillon

• 1 can coconut milk (400 ml)

• pepper and salt to taste

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Directions:

1.   Bring a large pot of salted water to a boil. Add the washed spinach, chives, and garlic clove, and blanch for about 1 minute.

2.    Drain and immediately rinse under cold water until completely cooled. Squeeze out all excess water from the spinach and chives, then transfer them along with the garlic to a blender.

3.     Add a splash of water and scrap up any brown and black bits. Add the soy sauce, fish sauce, brown sugar and oat milk. Add some extra pepper & salt to taste. Simmer for 2-3 min. 

4.    Add the can of coconut milk and half a chicken bouillon cube. Blend until completely smooth and creamy. Taste and season with salt and pepper as needed.

5.    Serve over rice with tofu, drizzled on pan-seared fish, or alongside roasted vegetables. This versatile sauce adds a fresh, creamy twist to countless dishes!