Thai Chicken With Spinach

• 1 (13 1/2 ounce) can coconut milk
• 4 garlic cloves, minced
• 2 -3 tablespoons gingerroot, minced
• 2 tablespoons paprika
• 2 tablespoons soy sauce
• 2 teaspoons lime zest, grated
• 2 teaspoons fish sauce (nam pla)
• 1/2 teaspoon crushed red pepper flakes
• 1/2 lb boneless skinless chicken breasts (4) or 1/2 lb boneless skinless chicken thighs (6)
• 8 ounces fresh spinach
• 6 tablespoons cilantro, chopped
• 2 teaspoons dark sesame oil
• 2 tablespoons brown sugar, packed
• 1 teaspoon salt
• 8 teaspoons unsweetened dried shredded coconut, lightly toasted

1. Mix the first 8 ingredients and simmer in large pan, stirring now and then about 8-10 minutes or until slightly thickened.
2. Add chicken, reduce heat and simmer, covered, until chicken is cooked, about 10 minutes.
3. Add spinach, cilantro, sesame oil, brown sugar and salt.
4. Continue to simmer, uncovered until spinach wilts.
5. Transfer to serving dish and garnish with toasted coconut.
6. ~***This makes a lot of sauce, you can easily add 2 more chicken breasts***~.
7. Serve with jasmine rice.

coconut milk, garlic, gingerroot, paprika, soy sauce, lime zest, fish sauce, red pepper, chicken breasts, fresh spinach, cilantro, dark sesame oil, brown sugar, salt, coconut

Taken from www.food.com/recipe/thai-chicken-with-spinach-218886 (may not work)