Rama Chicken

• 1 can Coconut Milk (13.5 Ounces)
• 1 pound Chicken Breast (diced Into 1/2 Inch Pieces)
• 3- 1/2 Tablespoons Peanut Butter (I Use Chunky)
• 3 Tablespoons Brown Sugar
• 2 Tablespoons Red Curry Paste
• 2 Tablespoons Fish Sauce
• 2 cups Spinach
• 1 teaspoon Cayenne Pepper To Taste
• 1/2 cups Peanuts, Chopped And Roasted (optional)

1. 1.
2. Pour coconut milk in a large pan and bring to a boil.
3. Add chicken breast pieces, lower temperature to medium/low, and let simmer until chicken is completely cooked, about 7-8 minutes.
4. 2.
5. Remove chicken from coconut milk and let sit.
6. (A slotted spoon works best for this).
7. 3.
8. Add peanut butter, brown sugar, red curry paste, and fish sauce to the coconut milk and raise the temperature slightly.
9. Stir constantly until everything is melted together and delicious.
10. Add cayenne pepper if you like the extra kick.
11. Now is the time to add a few more dashes of fish sauce, a sprinkle or two of brown sugar, etc.
12. to suit your tastes.
13. Add chopped peanuts, if desired.
14. 4.
15. Add spinach to the sauce and stir until almost wilted (a minute or less).
16. Remove from heat.
17. Add chicken pieces to the mixture; stir so that everything is nice and intermingled.
18. 5.
19. Serve over a bed of steamed brown rice or rice noodles.
20. Note: red curry paste and fish sauce can be found in the Asian foods aisle of your local chain grocery store.

coconut milk, chicken, peanut butter, brown sugar, red curry, fish sauce, spinach, cayenne pepper, peanuts

Taken from tastykitchen.com/recipes/main-courses/rama-chicken/ (may not work)