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
Sunday, March 16, 2008
Swimming Rama (Chicken with Spinach & Peanuts)
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2 comments:
Thanks for the yummy recipe---we served it layered (bed of spinach on a platter, chicken, then sauce over the top) with brown rice, and it was divine.
Thanks Sara T., glad you enjoyed it.
The Chicken Sate and Basa Baked with Chutney are pretty awesome too.
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