CHICKEN RAMA
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
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
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.
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.