Labadie Recipe Database

Name Swimming Rama Number of People 4 List of Ingredients 2 lbs fresh spinach, washed and stemmed OR 2 pkg frozen spinach (10 oz each) 1 1/4 lb boneless skinless chicken breast, sliced into strips Peanut Sauce (Recipe in notes) 1 diced red chili pepper, OR 1/4 cup diced red bell pepper Description Steam spinach until leaves are bright green and barely wilted. Transfer spinach to colander until all spinach is cooked. Bring 6 cups of water to a boil in a large saucepan over high heat. Add chicken to boiling water; remove saucepan from heat. Let stand, covered, 5 minutes or until chicken is no longer pink in center. Prepare peanut sauce. Drain chicken; stir into hot Peanut Sauce and pour mixture over spinach. Sprinkle with reserved chili pepper. (Meg serves over rice or noodles). Time 45 minutes Difficulty (1-5) 2 Notes Peanut Sauce: 2 tsp vegetable oil 1/2 cup chopped onion 3 cloves garlic, minced 1/2 cup peanut butter 3 T brown sugar 2 T fish sauce 1 tsp paprika 1/4 tsp ground red pepper 1 cup unsweetened coconut milk OR 1 cup milk plus 1 tsp coconut extract 1 T water 1 T cornstarch 2 T lime juice 1. Heat oil in medium saucepan over medium-high heat. Add onion and garlic, cook and stir 2-3 minutes until tender. 2. Reduce heat to medium. Add peanut butter, brown sugar, fish sauce, paprika and red pepper; stir until smooth. Slowly stir in coconut milk until well blended (at this point you can cool completely, cover and refrigerate, up to 2 days in advance). 3. Stir sauce constantly over medium heat until bubbling gently. Reduce heat to medium-low. Combine water and cornstarch in small cup, stir into sauce. Cook and stir 1-2 minutes or until sauce is thickened. Stir in lime juice. Image