Thai Chicken Curry

Instructions

puree 1/2 cup of the coconut milk, ginger, garlic, onion, lemon rind, pepper flakes, paprika & curry powder in the blender.
heat coconut milk mixture in skillet over medium-high heat; cook for about 2 minutes.
add chicken, remaining coconut milk & fish sauce. heat to boiling. reduce heat to low; simmer, uncovered 8 to 10 minutes, until chicken is done.
stir in spinach, basil & salt; heat through til spinach is wilted.
serve with rice & naan bread if you'd like.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4

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)

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