| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken breast (boneless), sliced thin |
| 14 |
oz |
Can coconut milk |
| 2 |
tb |
Red curry paste |
| 1/4 |
c |
Fish sauce |
| 3 |
tb |
Brown sugar |
| 1 |
c |
Ground roasted peanuts |
| 1 |
|
Package frozen chopped spinach |
INSTRUCTIONS
Microwave (or just defrost) the spinach, and drain really well.
Cook the chicken in the coconut mile on med heat about 10 minutes. Since it
is sliced so thinly, the chicken should be cooked. Remove the chicken from
the coconut milk and put aside. In the saved milk, cook the red curry
paste, sugar, fish sauce and peanuts on medium heat, stirring constantly
for 10 minutes.
Add the spinach, and then the chicken. Stir until warm. Serve
~-Carolyn
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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