One can coconut milk
Few cups chicken broth or another can coconut milk
One onion
Loads and loads of spinach or another green vegetable
4 tablespoons butter
1/4 cup flour
1 to 3 tablespoons red curry paste (or green if you like)
1/2 teaspoon roundabouts of ginger
3 cloves garlic
1 to 1 1/2 teaspoons salt to taste
1 to 2 teaspoons sugar
pepper if desired
Number one. Take a large drink of ice water.
Then. Blanch the spinach. Once it is cool, squeeze all of the liquid out. Take a pot. Your favorite pot. Add the butter, garlic, ginger, and chopped onion and heat until onion is translucent. Add sugar, salt, and curry paste. Add flour and cook for a couple of minutes. If still alive, add broth to make a velouté and bring up to a boil to thicken. Add coconut milk and simmer for a bit. Let the stuff cool a little, then blend everything, including spinach, until perfectly smooth and creamy and absolutely delicious. Don’t let the blender explode. Serve with anything you wish. Like crispy fried tofu cubes, wee bit of yogurt sauce, and a splash, a large splash, of lime.
Number two. Eat. My friends, eat.