Praram Long Song

Ingredients

1-2 chicken breast, diced (or pork)

1 bundle spinach leaves (rinsed)

2 tablespoons garlic, finely chopped

2 tablespoons red curry paste

14oz can coconut milk, full fat (400mL)

14oz can chicken broth (400mL)

6 tablespoons brown sugar

1 teaspoon salt

1 cup raw salted peanuts, crushed

2 tablespoons ginger, minced

1/2 - 1 lime, juiced

3 tablespoons creamy peanut butter

2 tablespoons peanut oil

1 cup jasmine rice

Directions

DIRECTIONS

Heat a wok, then add peanut oil, ginger, garlic and red curry paste. Stir fry for 1 minute.

Add the diced chicken and cook until brown. Add the coconut milk, and stir until it comes to a simmer. Add the chicken stock, and mix thoroughly. When the sauce returns to a simmer, mix in the remaining ingredients, except the spinach. Let this simmer... until it reduces to a creamy sauce, about half the original volume.

Steam the spinach in a separate pot until leaves are limp and dark green.

Serve with jasmine rice. Add salt to taste.