Summary

Ingredients

• 400 g chicken breast
• 1 tablespoon ginger, chopped
• 2 clove (s) garlic, pressed through
• 1 teaspoon curry powder
• 1 tablespoon butter, melted or butter-flavored oil
• 1 tablespoon cream or milk
• 1 kg spinach leaves, cleaned, washed, stems removed
• 1 bunch spring onion (s), cut into rings
• 1 shallot (s), diced
• 1 tablespoon chili powder
• 3 tablespoon peanut butter, salted
• 1 tablespoon sugar
• 1 teaspoon fish sauce or soy sauce
• 250 ml coconut milk or normal milk (more if you like)
• oil

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Instructions

1. Mix the ginger, garlic, curry, cream and butter into a paste. Cut the chicken breast into strips or small pieces and marinate in them for an hour.
2. Heat the oil in a pan to medium temperature and fry the shallots until golden brown. Reduce the heat and add the peanut butter, sugar, fish sauce, chili powder and coconut milk. Simmer for a minute, then remove from heat.
3. Blanch the spinach and spring onions in boiling salted water for three minutes, drain well (!) And place on a preheated serving platter.
4. Quickly fry the chicken in a non-oiled pan and place on top of the vegetables. Pour the sauce over it.
5. Rice goes well with it.