Royal Thai Orchid

4001 West Pacific Coast Hwy., Newport Beach, CA 92663

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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


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


  • 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.


  • 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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