Spinach Curry
HB-16594 · Hand-built original · Korean
A pork and mushroom curry turned vivid green with spinach blended into milk and stirred in at the end.
KoreanMain courseGluten-freeEgg-free
Main ingredient: spinach
Pairs well with: steamed rice, pickled radish, kimchi, salad, fried egg
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 pieces block curry roux
- 5 stalks spinach
- 1 paper cup pork, cut for curry
- 1/2 onion
- 2 button mushrooms
- 2 paper cups water
- 1/3 paper cup milk
- 2 tablespoons olive oil
- salt, a little
- black pepper, a little
Method
- Blanch the spinach in boiling salted water for 1 minute, drain it, and blend it with the milk until smooth.
- Cut the onion and button mushrooms into bite-size pieces.
- Heat the olive oil in a pot, season the pork with salt and black pepper, and stir-fry it until it colours.
- Add the onion to the half-cooked pork, then the mushrooms, and stir-fry everything together.
- When the onion turns translucent, pour in the water and bring the pot to a boil.
- Break in the block curry roux and stir as it melts and thickens the sauce.
- Stir the blended spinach through the curry and simmer it briefly so the colour stays bright.
- Serve rice on a plate and ladle the green curry generously over it.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).