Rama Chicken (Swimming Angel)

This is one of my favorite Thai dishes to make. Its very simple, and so delicious that I would never dare edit the recipe myself. From "Quick & Easy Thai Cuisine: Lemongrass Cookbook":

Swimming Angel (serves 2)

1 package/large bunch spinach
2 small chicken breasts, sliced thin against the grain
7oz (light) coconut milk
peanut sauce (recipe below)

1. In frying pan, cook sliced chicken at medium heat in coconut milk until just cooked through, roughly 10 minutes. Drain remaining coconut milk just before serving.
2. Boil water with a drop of oil. Blanch spinach, using strainer to dip spinach in boiling water then quickly remove. Drain excess water, then spread on serving plate.
3. Place drained chicken on spinach. Top generously with peanut sauce.


Peanut Sauce

7oz coconut milk
1 tbsp red curry paste
1/8 cup fish sauce
2 tbsp sugar
1/2 cup finely ground roast peanuts

1. Combine all ingredients in saucepan and simmer for 15 minutes, stirring constantly. Serve warm over chicken.