Update my dinner status, I'm making this tonight.
11 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 30 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Directions
puree 1/2 cup of the coconut milk, ginger, garlic, onion, lemon rind, pepper flakes, paprika and 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 20 minutes, until chicken is done.
Stir in spinach, basil, nectar and salt; heat through til spinach is wilted.
Serve with rice and top with sweetened coconut and some chopped nuts
