5.0
(4)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Add coconut and ginger to a medium saucepan, and stir until well blended. Cook it over medium heat and bring it to a boil.
Step 2
Add the chicken pieces to the saucepan. Reduce the heat and let it simmer 5-7 minutes or until the chicken is cooked through (i.e., no pink remains).
Step 3
With a slotted spoon, remove the chicken and transfer to a bowl; cover and set aside. If any coconut milk accumulates at the bottom of the bowl, just pour it back into the saucepan.
Step 4
To the saved coconut milk, add the peanut butter, red curry paste, fish sauce, brown sugar, and chopped peanuts. Continue cooking over medium heat, stirring constantly, for 10 minutes or until the sauce is creamy and not grainy in appearance.
Step 5
Add the chicken to the saucepan and heat for another 2 minutes.
Step 6
Arrange the fresh spinach on individual plates. Spoon the chicken and peanut sauce over the spinach leaves, and serve immediately while still warm.
Step 7
Serving suggestion: Classic side dishes to accompany this dish are steamed white rice and Pad Thai noodles.
Your folders
hot-thai-kitchen.com
4.5
(2)
Your folders
budgetbytes.com
4.5
(37)
25 minutes
Your folders
thecreativebite.com
4.1
(14)
Your folders
jessicainthekitchen.com
5.0
(35)
Your folders
thefoodcharlatan.com
4.6
(8)
5 minutes
Your folders
theroastedroot.net
4.3
(4)
Your folders
importfood.com
3.8
(12)
Your folders
taste.com.au
4.6
(3)
25 minutes
Your folders
mccormick.com
Your folders
iheartumami.com
5.0
(12)
1 minutes
Your folders
allrecipes.com
4.2
(664)
15 minutes
Your folders
budgetbytes.com
4.7
(21)
60 minutes
Your folders
mealprepmanual.com
5.0
(21)
30 minutes
Your folders
daringgourmet.com
5.0
(15)
30 minutes
Your folders
recipetineats.com
5.0
(194)
15 minutes
Your folders
recipetineats.com
Your folders
melskitchencafe.com
4.8
(8)
10 minutes
Your folders
yummly.com
Your folders
jocooks.com
4.6
(113)
30 minutes