Yield: 1 Servings
|½ pounds||Chicken breast (boneless), sliced thin|
|14 ounces||Can coconut milk|
|2 tablespoons||Red curry paste|
|¼ cup||Fish sauce|
|3 tablespoons||Brown sugar|
|1 cup||Ground roasted peanuts|
|1 \N||Package frozen chopped spinach|
Microwave (or just defrost) the spinach, and drain really well.
Cook the chicken in the coconut mile on med 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 ~-Carolyn