SWIMMING RAMA CHICKEN ON FRESH SPINACH RECIPE

Swimming Rama Chicken on Fresh Spinach Recipe image

Provided by girlmd

Number Of Ingredients 17

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Peanut Sauce:
1 ‑3/4 to 2 pounds fresh spinach, washed and stemmed or 2 packages (10 ounces each) fresh spinach
3 boneless skinless chicken breasts
1 fresh red chili pepper, seeded and finely chopped* or 1/4 cup diced red bell pepper
1/2 stalk fresh lemon grass
2 kaffir lime leaves
2 tbsp oil
2 tsp vegetable oil
½ cup finely chopped onion
3 clove garlic, minced
½ c chunky peanut butter
3 Tbsp packed brown sugar
2 Tbsp fish sauce or soy sauce
1 tsp paprika
¼ tsp ground red pepper
1 c unsweetened coconut milk
2 Tbsp lime juice

Steps:

Peanut Sauce Preparation: Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes, or until tender. Reduce heat to medium. Add peanut butter, brown sugar, fish sauce, paprika and red pepper; stir until smooth. Slowly stir in coconut milk until well blended. (At this point, the sauce may be cooled, covered and refrigerated up to 2 days in advance.) Stir sauce constantly over medium heat until bubbling gently. Stir in lime juice. Chicken Preparation: Thinly cut chicken into 2 inch strips. Grind together red chili peppers, lemon grass and kaffir lime leaves in a food processor. Heat oil to medium-high and saute pepper mixture for 3 minutes. Add chicken and cook for 5 minutes or until cooked. Reduce heat to medium low. Add peanut sauce. Serve on bed of fresh spinach with coconut rice.