Recipe for cooking Thai Chicken Curry

Recipes from Thailand :: Thai Main Dish Poultry

1 1/2 lb. (one and a half lbs. ) fresh spinach, stemmed
    and washed, but not dried
1 (13.5 ounce) can unsweetened coconut milk
2 Tbsp. chopped shallots
1 Tbsp. chopped fresh ginger
4 tsp. paprika
1 clove garlic, finely chopped
1 tsp. grated lemon rind
1/2 tsp. grated lime rind
1/2 tsp. red pepper flakes
1 1/2 lb. (one and a half lbs. ) boneless, skinned chicken
    breasts, cut into 2-in. strips
1 to 2 Tbsp. bottled fish sauce
1/2 c. fresh basil leaves, chopped
1/2 tsp. salt

Place spinach in large skillet; cover. Steam over med.-high heat until spinach just wilts, 3 mins. Drain in colander; run under cold water to chill.

Squeeze spinach dry. Purée 1/2 c. of the coconut milk, shallots, ginger, paprika, garlic, rinds and pepper flakes in blender.

Place coconut milk mixture in skillet over med.-high heat; cook until mixture thickens and turns brighter red, 1 to 2 mins. Add chicken, remaining coconut milk and fish sauce. Heat to boiling. Reduce heat to low; cook, uncovered or without a lid, until chicken is cooked through,8 to 10 mins. Stir in spinach and basil; heat through. Add salt and serve.