In this recipe
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Coconut Milk
The highest grade available, coming from the first pressing. Think of it as extra virgin Coconut Milk!
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Peanut Sauce Mix
Peanuts are an integral part of Thai cooking. Combine this mix with our Coconut Milk for an authentic Thai flavor.
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Chicken in Peanut Sauce with Spinach
4 servings
25 minutes
1-13.5 oz can Coconut Milk 3 quarter size slices of ginger root 1 1/2 lbs boneless, skinless chicken, sliced across grain, into 1/4" pieces 1-3.5 oz box Peanut Sauce Mix 1/2 teaspoon crushed red pepper 2 tablespoons fresh lime juice 1 tablespoon brown sugar Salt 2-9 oz packages baby spinach leaves 1 small tomato, chopped 1/4 cup chopped peanuts Optional garnish: Chopped hot chili peppers
- Put a large soup pot of salted water (about 4 inches water) on to boil.
- In a medium sauce pan add Coconut Milk and ginger slices. Bring to a boil and add chicken. Turn down to a simmer. Stirring occasionally, simmer 5-7 minutes, or until chicken is just cooked through (not pink) but still tender.
- With a slotted spoon, immediately remove just chicken to a bowl, draining any accumulated Coconut Milk back into saucepan. Cover bowl tightly with plastic wrap or foil.
- Add Peanut Sauce Mix (both inner envelopes) and crushed red pepper to coconut milk. Bring back to a boil. Turn down to a simmer and simmer 3-4 minutes. Add chicken, lime juice, sugar and salt to taste. Simmer 2-3 minutes more. Remove ginger.
- Add spinach to pot of boiling water and stir for 10-20 seconds, just until leaves wilt. Immediately drain into strainer. With a fork or tongs, arrange spinach on plate.
- Pour hot chicken (with sauce) in middle of spinach. Top with chopped tomatoes and peanuts. For those who like it hot, pass a small bowl of hot chopped chilies to sprinkle on Rama. Serve with sides of rice.
Chicken in Peanut Sauce with Spinach
Nutrition Facts:*
CALORIES: 590
FAT: 27g
CHOLESTEROL: 95mg
SODIUM: 630mg
CARBS: 42g
PROTEIN: 44g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
