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id
5997
Name
Swimming Rama
Main Dish Category
Main Dish
Secondary Dish Category
Cooking Exchange,
Main Ingredient
Chicken
Other Ingredient
Peanut Sauce
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
Cooking Type
StoveTop
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.
Origin
Mom's Asian cookbook
Image