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

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.