There are variations of this Cambodian chicken & spinach curry all over SE Asia, but this has a particular Cambodian flavour - a simple combination of turmeric, lemongrass and lime leaves, but with a rich coconut sauce. It takes no time so get the rice ready before you start cooking. serves 4
a small onion, 4 cloves garlic & a thumb-sized piece of ginger
6-10 small red chillies
1 tbsp fish sauce
1/2 tsp salt (optional)
1 stalk lemongrass, very finely chopped
1 tsp shrimp paste
2 tsp brown sugar
1 tsp turmeric
400g tin coconut milk (or half a block with 300ml water)
2 tbsp dessicated coconut
10 dried lime leaves
2 tbsp vegetable/groundnut oil
2 chicken breasts, cut into thin strips
2 large handfuls fresh spinach (or more to taste)
a squeeze of lime
fresh coriander to serve
Mix the ingredients listed above, down to and including the lime leaves, to make a sauce.
Add the oil to a wok, bring to a medium heat and add the sauce. Cook until it starts to bubble and thicken (a couple of minutes).
Add the chicken and cook for a minute or two, then stir in the spinach and cook until wilted. If it looks too thick for your taste add a little water. Add a squeeze of lime juice to taste.
Check the chicken is cooked, then serve immediately with rice, scattered with coriander and with a wedge of lime on the side.