Thai chicken curry

1 can unsweetened coconut milk
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
1/2 small onion, chopped
1 teaspoon grated lemon peel
1/2 teaspoon red pepper flakes
2 teaspoons paprika
1 teaspoon curry powder
1 1/2 lb skinless chicken breasts, cut into 2 inch strips
1 to 2 tablespoons of fish sauce* (found mine at that international supermarket)
12 oz of fresh spinach
1/2 cup basil, cut into strips
1/2 teaspoon salt
cooked rice

1. puree 1/2 cup of the coconut milk, ginger, garlic, onion, lemon peel, pepper flakes, paprika & curry in blender.

2. heat coconut milk mixture in skillet over medium-high heat. cook til it gets thicker..maybe 2 minutes.
add chicken, remaining coconut milk & fish sauce.
heat to boiling, then reduce heat to low. simmer, uncovered for about 10 minutes or til chicken is done.
stir in salt, basil & spinach (a handful at a time)

serve over rice.

i doubled this recipe last night. i also had to thicken the sauce up with cornstarch, since it was a bit too runny for me.
i didn't have basil and i forgot to get more garlic while shopping, so i didn't add those.

oh, and a tip for peeling ginger root....use a spoon to peel it :)
i love fresh ginger...it smells so nice. i added the ginger peels and some extra lemon peel to water and simmered it on the stove..smelled nice! :)


anyway,
ingredients to be pureed:

added the coconut milk:



added the chicken:

added the fish sauce:

added the spinach:

rice. jason ordered some rice & the naan bread you will soon see from sitar (the indian place we love to go to) their rice is awesome. great by itself!:

mmm..that naan bread:

plated:

closer:


*fish sauce STINKS if you don't already know, so beware!

---submitted by beepboop----