Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Chicken breasts without
Skin
2 1/2 tb White wine

pn Salt **sauce** 2 1/2 c Coconut milk 2 tb Green curry paste 1 tb
Fish soy pn Salt; again 1/2 ts Sugar 2 oz Spinach; stems removed
Recipe by: Practical Thai Cooking, by Schmitz Worman Wash the
chicken breasts and trim off any fat. Flatten them by pounding
lightly, then marinate in the wine and salt for 15 minutes.

Place the chicken breasts in a steamer and steam for 7 minutes. Turn
the heat off and leave the breasts in the covered steamer for 5
minutes.

While the chicken is steaming, make the Sauce. Place the coconut
milk in a saucepan and add the curry paste, fish soy, salt and sugar.

Blanch the spinach in ample boiling water, plunge into cold water, and
gently squeeze all the water out. Puree the spinach in a blender or
food processor.

Add the spinach to the coconut milk mixture and bring to a boil over
medium heat. Adjust seasoning to taste, it should be salty and
peppery. Warm 8 plates. Place a chicken breast on each and spoon 1/4
cup sauce around it. Serve warm with rice, noodles or mashed potatoes.

Recipe By :

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