Swimming Rama (Chicken with Spinach & Peanuts)

Yet another wonderful dish, I believe it originates in Thailand. But I could be wrong.

1 lb boneless chicken breasts
1 14oz can coconut milk
2 tsp red curry paste (more if you like it hotter)
1/8 c. fish sauce (this is quite salty, so use more or less depending on your tastes, but don't exceed 1/4 cup)
2 tbsp sugar
1/3 cup peanut butter or 1 cup ground roasted peanuts
spinach sliced into strips

Skin chicken, cut into 1/4 inch strips. Cook chicken in coconut milk on med. heat, for about 10 mins.

Remove the chicken, set aside. In the coconut milk, cook the red curry paste, sugar, fish sauce and peanut butter (or peanuts), on med. heat. Stirring constantly, for 10 mins. Add spinach, then the chicken, stir until hot.

Serve over rice.

Serves 3

Enjoy,
Myrna