Swimming Rama
Yield: 3 Servings

Ingredients

1 lb chicken breast skinless, boneless
1 tsp peanut oil
1 can (14 oz) coconut milk
3-4 tsp red curry paste
2-3 cloves of garlic minced
2 fresh kaffir lime leaves slivered *optional
2-4 tabs fish sauce to taste
1 tsp date palm sugar *optional to your taste
2/3 cup chopped toasted peanuts
1 pound fresh washed spinach leaves chopped
or 1 pk frozen chopped spinach

Garnish: Thai basil

Method:

Wash and drain fresh spinach or defrost frozen spinach and drain well.

Slice chicken in 1/4 inch wide by 2" long strips.

Stir fry the chicken in a little peanut oil quickly to seal in the juices just until no longer pink.

Remove the chicken and set aside.

Add the red curry paste and garlic to the thick part of the coconut milk in hot wok or pan. Fry until fragrant and the oil begins to separate. Add the sugar if being used, kaffir lime leaves, and the peanuts, on medium heat, stirring frequently uncovered for 8 - 10 minutes. Add the spinach, and then the chicken. Stir and heat for another few minutes.

Serve with steamed jasmine rice.rice.
Garnish with fresh Thai Basil.