| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
|
|
3 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken Breast; Boneless |
| 1 |
cn |
(14 Oz) Coconut Milk |
| 2 |
ts |
Red Curry Paste |
| 1/4 |
c |
Fish Sauce |
| 2 |
tb |
Sugar |
| 1 |
c |
Ground Roasted Peanuts |
| 1 |
pk |
Frozen Chopped Spinach |
INSTRUCTIONS
Defrost the spinach and drain well. Slice chicken in 1/4th inch strips.
Cook the chicken in the coconut milk, on medium heat, about ten minutes.
Remove the chicken and set aside. In the coconut milk, cook the red curry
paste, sugar, fish sauce and peanuts on medium heat, stirring constantly
for ten minutes. Add the spinach, and then the chicken. Stir until hot.
Serve with rice.
NOTES : If you prefer it milder, decrease the amount of red chili paste.
Posted to recipelu-digest Volume 01 Number 411 by "Judy Zegke"
<judyz@worldnet.att.net> on Dec 26, 1997
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”