Chinese Water Spinach Curry

Chinese Water Spinach Curry

Chinese water spinach is a green leaf vegetable that is semiaquatic in nature. It grows abundantly in warm, tropical climates. It is cultivated as a food crop in various Southeast Asian Countries, with a slight difference in traits, depending on which region they are grown. Chinese water spinach is usually used for stir fry, soups, or even steamed in Asian cuisine. For this recipe, we will be using them as the main ingredient for curry.



500 grams fresh Chinese water spinach

1 ½ cup coconut milk

¼ cup fish sauce

1 lime

1 cup pork cut into small cubes

3 tablespoons sugar

water as needed

2 tablespoons curry paste



Fill a pot or saucepan ¼ with water. Add 1/2 of the coconut milk and the curry paste. Remember to mix constantly while adding the pork. Cut the Chinese spinach into tiny bite-sized pieces then add to the pot as well. Add the remainder of the coconut milk along with the fish sauce and sugar. Squeeze the juice from the lime into the pot and let the curry simmer for 30-45 minutes. Cook until the curry is reduced. Remove from heat and serve with white rice.