Swimming Rama

7 ingredients
4 steps

Ingredients

  • 1 pound chicken breast boneless
  • 14 ounces coconut milk
  • 2 teaspoons red curry paste
  • 1 cup fish sauce
  • 2 tablespoons sugar
  • 1 cup roasted peanuts Ground
  • 1 frozen chopped spinach

Directions

  1. 1
    Defrost the spinach and drain well. Slice chicken in 1/4th inch strips.
  2. 2
    Cook the chicken in the coconut milk, on medium heat, about ten minutes.
  3. 3
    Remove the chicken and set aside. In the coconut milk, cook the red curry paste, sugar, fish sauce and peanuts on medium heat, stirring constantly for ten minutes. Add the spinach, and then the chicken. Stir until hot.
  4. 4
    Serve with rice.

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