Yield: 8 servings
|8||Chicken breasts without|
|2½ tablespoon||White wine|
pn Salt **sauce** 2½ c Coconut milk 2 tb Green curry paste 1 tb Fish soy pn Salt; again ½ ts Sugar 2 oz Spinach; stems removed Recipe by: Practical Thai Cooking, by Schmitz & Worman Wash the chicken breasts and trim off any fat. Flatten them by pounding lightly, then marinate in the wine and salt for 15 minutes.
Place the chicken breasts in a steamer and steam for 7 minutes. Turn the heat off and leave the breasts in the covered steamer for 5 minutes.
While the chicken is steaming, make the Sauce. Place the coconut milk in a saucepan and add the curry paste, fish soy, salt and sugar.
Blanch the spinach in ample boiling water, plunge into cold water, and gently squeeze all the water out. Puree the spinach in a blender or food processor.
Add the spinach to the coconut milk mixture and bring to a boil over medium heat. Adjust seasoning to taste, it should be salty and peppery. Warm 8 plates. Place a chicken breast on each and spoon ¼ cup sauce around it. Serve warm with rice, noodles or mashed potatoes.
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