thai rama curry with chicken
I was inspired to try this dish at home after I went to Thai Star with Meagan. It was so good that I couldn’t stop eating!
ingredients:
1/2 lb chicken breast -- (boneless), sliced thin
1 14oz can coconut milk
2 tablespoons Thai red curry paste
1/4 cup fish sauce (nam pla)
3 tablespoons brown sugar
1 cup ground roasted peanuts
1 package frozen chopped spinach
instructions:
Defrost the spinach, and drain really well.Cook the chicken in the coconut milk 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 with steamed jasmine or basmati rice. In addition, I am making mango & shrimp summer rolls.
ingredients:
1/2 lb chicken breast -- (boneless), sliced thin
1 14oz can coconut milk
2 tablespoons Thai red curry paste
1/4 cup fish sauce (nam pla)
3 tablespoons brown sugar
1 cup ground roasted peanuts
1 package frozen chopped spinach
instructions:
Defrost the spinach, and drain really well.Cook the chicken in the coconut milk 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 with steamed jasmine or basmati rice. In addition, I am making mango & shrimp summer rolls.
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