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| CHICKEN RAMA |
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| Ingredients |
2 lbs chicken breast, sliced
1 lb spinach, blanched/steamed
1 T roasted chili paste in oil
1 T fish sauce (nam pla)
1 t sugar
2 T peanut sauce
1 T cooking oil
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| Ingredients |
PEANUT SAUCE
1/2 T curry kang kua
1 t salt
1/4 t paprika
1/4 C peanut butter or ground peanuts
1/4 C palm sugar
3 C coconut milk
1 T tamarind sauce
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| Method |
| Blanch spinach in boiling water or steam it in the steamer.
Quickly remove and arrange it on a serving dish.
In a wok heat the oil and fry the sliced chicken until barely brown.
Add the roasted chili paste and stir-fry, then season with the fish sauce (nam pla) and the sugar.
Place on top of the spinach in the serving dish.
Top with peanut sauce.
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| Method |
| Put in some coconut milk to boil.
Add the curry kang kua.
Cook and stir for 5 minutes.
Add remaining ingredients, keep stirring until a small amount
of oil rises to the top.
Remove from heat.
Garnish with cucumber, tomato, cilantro and bell pepper. |
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