- 1 can (13.5 oz.) unsweetened light coconut milk
- 1 tablespoon chopped fresh ginger
- 1 clove garlic, minced
- 1/2 small onion, chopped
- 1 teaspoon grated lemon rind
- 1/2 teaspoon red pepper flakes
- 2 teaspoons paprika
- 1 teaspoon curry powder
- 1/2 cup peanuts -optional
- 1/2 cup peanut butter (or your can combine and do 1 cup of peanuts or 1 cup of peanut butter)-optional
- 1 1/2 pound boneless skinless chicken breasts, cut into bite size pieces
- 1 to 2 tablespoons of fish sauce
- 2 bags (6 oz. each) baby spinach (or you can use frozen peas, 1-2 cups)
- 1/2 cup fresh basil leaves, cut into strips (or dry basil, a couple tablespoons)
- 1/2 teaspoon salt
- cooked rice (optional)
1. Puree: 1/2 the can of coconut milk with ginger, garlic, onion, lemon rind, red pepper flakes, paprika, curry powder, peanuts, and peanut butter.
2. Add to a large pan or pot and heat up. Add remainder of coconut milk and chicken (yes, raw).
3. Bring to a boil. Turn down to medium-low, simmer for 8-10 minutes, or until chicken is done.
4. Stir in spinach (or peas), basil, salt. Let cook until spinach is wilted.
Serve over rice and with naan bread if you'd like, enjoy!
Original recipes found here. This recipe was made with my own additions!
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