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One day, we had a friend over for dinner and we were awfully low on vegetables but we had an untouched package of spinach. The freezer included chicken, and there's always peanut butter and coconut milk and rice in the house. Our guest, we knew was on a highly restricted sodium diet (< 1000 mg/day), but I have no salt added peanut butter and we minimized the fish sauce. He isn't a big fan of hot food, so we only put in a couple peppers. As is often the case with Thai dishses, we were a little surprised at how good this tasted for how simple it was to prepare. Gotta love the sat fat in coconut milk -- just not too often.
Cut up (slice or dice):
1 package chicken thighs or breasts
Poach in 1 Can Coconut Milk, with as many Thai chili peppers as you think your audience would enjoy..
Chop or food process:
1/4 Onion
2-3 cloves garlic
1-2 tsp ginger
You can saute the spices in a little oil, or add them raw to the chicken and coconut milk mixture. Stir in: 1/2 - 1 Cup Peanut Butter.
When the chicken is cooked, add 1 tsp Fish Sauce, 1 Tbsp lime juice and other spices such as cumin, coriander, cilantro leaves, kaffir lime leaves to taste.
Briefly Steam:
1 package baby spinach leaves
Serve the chicken and peanut sauce over the spinach leaves over rice.
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Copyright Rebecca Allen, 2002.
Created April 20, 2008 Updated April 20, 2008