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 chopped ginger, pressed garlic, curry powder, cream, and melted butter into a paste.
2. Cut the chicken breast into strips or small pieces.
3. Marinate the chicken in the ginger-curry paste for 1 hour in the refrigerator.
4. Heat oil in a pan over medium heat.
5. Fry the diced shallots for roughly 3-5 minutes until golden brown.
6. Reduce heat to low, then add the peanut butter, sugar, fish sauce, chili powder, and coconut milk.
7. Simmer for 1 minute, then remove from heat.
8. Blanch the cleaned spinach leaves and spring onion rings in boiling salted water for 3 minutes.
9. Drain the spinach and spring onions well and place on a preheated serving platter.
10. Heat a non-oiled pan over medium-high heat.
11. Fry the marinated chicken for 6-8 minutes until cooked through (internal temperature reaches 74°C/165°F).
12. Place the cooked chicken on top of the vegetables.
13. Pour the sauce over the chicken.
14. Serve with rice.