Rama Peanut Chicken

Course : Curry
Serves: 1
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1/2 pound chicken breast -- (boneless), sliced thin
14 ounces coconut milk
2 tablespoons Thai red curry paste
1/4 cup fish sauce (nam pla)
3 tablespoons brown sugar
1 cup ground roasted peanuts
1 package frozen chopped spinach

Preparation / Directions:

Microwave (or just defrost) the spinach, and drain really well. Cook the chicken in the coconut mile on medium heat about 10 minutes. Since it is sliced so thinly, the chicken should be cooked. Remove the chicken from the coconut milk and put aside. In the saved milk, cook the red curry paste, sugar, fish sauce and peanuts on medium heat, stirring constantly for 10 minutes. Add the spinach, and then the chicken. Stir until warm. Serve

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