Rama Peanut Chicken
Yield
4 servingsPrep
5 minCook
20 minReady
25 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
chicken breasts
boneless, sliced thin |
|
| 14 | oz can |
coconut milk
|
*
|
| 2 | tablespoons |
red curry paste
|
*
|
| ¼ | cup |
fish sauce
|
*
|
| 3 | tablespoons |
brown sugar
|
|
| 1 | cup |
peanuts
ground roasted |
|
| 1 | each |
spinach, frozen
package, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
chicken breasts
boneless, sliced thin |
|
| 14 | oz can |
coconut milk
|
*
|
| 3E+1 | ml |
red curry paste
|
*
|
| 59 | ml |
fish sauce
|
*
|
| 45 | ml |
brown sugar
|
|
| 237 | ml |
peanuts
ground roasted |
|
| 1 | each |
spinach, frozen
package, chopped |
*
|
Directions
Microwave (or just defrost) the spinach, and drain really well.
Cook the chicken in the coconut mile on medium 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.
