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Get Started - 100% free to try - join in 30 secondsDelicious! The combination of peanut butter with coconut milk was exceptionally balanced, with neither flavor predominate. I added a little extra ginger and curry paste to make it a little spicier, but advise that one be careful to not add too much! I served this with Stir-Fried Asparagus With Garlic and Shallots in Chili Oil on the side along with steamed brown jasmine rice. Everyone enjoyed.
15min/15min/30minutes
4-6
13 1/2 ounces coconut milk
1 teaspoon ground ginger
1 -1 1/2 lb boneless skinless chicken, cut in 1/2 inch pieces
2 -2 1/2 teaspoons creamy peanut butter
1 tablespoon red curry paste
1/4 cup fish sauce
3 1/2 tablespoons brown sugar
1/2 cup finely chopped roasted peanuts
1 bunch spinach leaves
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1st Keep
 Sue.Lau
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