I am currently trying to recreate a great dish at a Thai place I sometimes go for lunch. It is a super simple premise, they take white rice, layer it with spinach and then add chicken and peanut sauce that is hot enough to wilt the spinach.
I actually think I did quite a good job so I am going to post the recipe and allow it to grow here.
Next time I think I will use more coconut milk, a bit of ginger and less fish sauce. Also, if you have it, Thai red curry paste would be a great addition. This made me enough for two small portions – dinner and a leftover lunch.
Peanut Sauce Recipe
1 clove garlic, minced
2 dried small red (Thai) chilies
1 small can coconut milk (165ml)
3/4 peanut butter
2T soy sauce
1T Vietnamese fish sauce
1T peanut oil
You will also need 1 chicken breast, rice and half a bag of fresh baby spinach.
1. First cook the chicken. You will want to poach it. Put the chicken in a pot with enough water to well cover. Bring to a boil and turn down to a simmer. The timing will depend on the thickness, but don’t overcook.
2. Once the chicken is done put aside to cool and start the rice. Allow the chicken to cool until it is easy to handle then tear it into strips. Prep everything for your peanut sauce and wash and dry the spinach if necessary.
3. When your rice is about 8-10 minutes away start the sauce. Put the oil in a sauce pan add the garlic and chilies and turn on the heat. Don’t let the garlic brown. When it is sizzling away and fragrant you can start adding the rest of the ingredients, add the peanut butter and then whisk in the other ingredients. Allow to simmer until you are almost ready to serve. Add the chicken and heat until warm through.
4. Plate the rice, layer with spinach and then add the chicken and peanut sauce on top. Add a little extra chilies on top if you’re like me![/print_this]