Ingredients
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2 teaspoons vegetable oil
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1/2 cup very finely chopped sweet onion
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3 chopped scallions
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5 cloves garlic, minced (or use a garlic press)
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1/2 cup creamy peanut butter
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1/4 cup brown sugar
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2 tablespoons fish sauce
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1 teaspoon paprika
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1/4 teaspoon ground cayenne pepper
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1 1/2 cups coconut milk
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1 1/2 lbs chicken breasts
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1 1/2 lbs fresh spinach, leafs steamed
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1/2 cup finely chopped red bell pepper
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1/2 cup finely chopped green bell pepper
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2 limes
Instructions
- In a large frying pan, heat oil over medium-high heat.
- Add onions, scallions, and garlic and cook until onion is tender (about 5 minutes).
- Reduce heat to medium and add peanut butter, brown sugar, fish sauce, paprika, juice of limes, and cayenne pepper.
- Stir into a smooth sauce, then add coconut milk in 4 parts, stirring into a smooth sauce again.
- Heat sauce to boiling, then reduce heat to low and allow to simmer stirring occasionally.
- In a large pot, heat enough water to completely submerge chicken to boiling.
- While water is heating, trim chicken of fat and slice into 1/2 inch wide by 2 inch long pieces.
- Add chicken to boiling water and allow to cook just long enough to completely cook chicken (should be no more than 10 minutes).
- Remove chicken from water and add to peanut sauce, also adding steamed spinach and bell pepper.
- Mix thoroughly, and increase heat to medium.
- Allow this to cook 10-15 minutes.
- Remove from heat and ladle over plenty of white rice.