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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Nice simple curry dish. great with basmati rice & naan bread. of course, you can easily adjust this recipe. i like tons of extra garlic & curry. Ingredients:
1 can (13.5 oz.) unsweetened light coconut milk |
1 tablespoon chopped fresh ginger |
1 clove garlic, minced |
1/2 small onion, chopped |
1 teaspoon grated lemon rind |
1/2 teaspoon red pepper flakes |
2 teaspoons paprika |
1 teaspoon curry powder |
1 1/2 pound boneless skinless chicken breasts, cut into bite size pieces |
1 to 2 tablespoons of fish sauce |
2 bags (6 oz. each) baby spinach |
1/2 cup fresh basil leaves, cut into strips |
1/2 teaspoon salt |
cooked rice (optional) |
Directions:
1. puree 1/2 cup of the coconut milk, ginger, garlic, onion, lemon rind, pepper flakes, paprika & curry powder in the blender.
2. heat coconut milk mixture in skillet over medium-high heat; cook for about 2 minutes.
3. add chicken, remaining coconut milk & fish sauce. heat to boiling. reduce heat to low; simmer, uncovered 8 to 10 minutes, until chicken is done.
4. stir in spinach, basil & salt; heat through til spinach is wilted.
5. serve with rice & naan bread if you'd like.
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