Rama Chicken

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   1.

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   Pour coconut milk in a large pan and bring to a boil.

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   Add chicken breast pieces, lower temperature to medium/low, and let simmer until chicken is completely cooked, about 7-8 minutes.

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   2.

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   Remove chicken from coconut milk and let sit.

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   (A slotted spoon works best for this).

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   3.

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   Add peanut butter, brown sugar, red curry paste, and fish sauce to the coconut milk and raise the temperature slightly.

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   Stir constantly until everything is melted together and delicious.

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    Add cayenne pepper if you like the extra kick.

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    Now is the time to add a few more dashes of fish sauce, a sprinkle or two of brown sugar, etc.

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    to suit your tastes.

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    Add chopped peanuts, if desired.

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    4.

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    Add spinach to the sauce and stir until almost wilted (a minute or less).

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    Remove from heat.

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    Add chicken pieces to the mixture; stir so that everything is nice and intermingled.

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    5.

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    Serve over a bed of steamed brown rice or rice noodles.

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    Note: red curry paste and fish sauce can be found in the Asian foods aisle of your local chain grocery store.

* Per serving · 4 servings · Values may vary.

No additional tips available.