CHICKEN AND SPINACH IN THAI PEANUT SAUCE (CHICKEN RAMA)

CHICKEN AND SPINACH IN THAI PEANUT SAUCE (CHICKEN RAMA) image

Categories Chicken

Number Of Ingredients 10

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Sauce
small tin (160 ml) coconut milk
1 teaspoon ground ginger
2.5 tablespoons creamy peanut butter (crunchy is fine too)
3.5 tablespoon brown sugar
1 tablespoon hot sauce
1 tablespoon fish sauce (not required)
1/2 cup chopped peanuts (optional)
1 bunch washed spinach leaves (not baby spinach)
2 chicken breast, cut into bitesize pieces

Steps:

Mix all sauce ingredients in saucepan. Blend well and bring just to boil, then simmer for 5 minutes on medium. Fry chicken pieces in couple tablespoon of oil in fry pan til cooked thru (couple of minutes) Wilt the spinach. Best with a steamer of water and spinach in pan above water for about 30-60 seconds at most. Or can put in pan and add a bit of water and heat for 30 sec or so. You do not want to cook the spinach through - just wilt. Serve spinach on top of rice, then peanut sauce, and then chopped nuts if you have some.