SWIMMING RAMA RECIPES

Steps:

• Whisk peanut butter, honey, lime juice, fish sauce, and coconut milk in a small bowl.
• Heat oil over high heat and brown chicken. Reduce heat to medium and add shallot and garlic. Cook until the chicken has cooked through and the shallot is soft.
• Add peanut sauce and chili-garlic sauce and cook for another minute or two to allow the flavors to come together.
• Serve over a handful of spinach and with a side of rice.

Steps:

• Set steamer basket in a large pot; add water to within 1/4 inch of bottom of basket.
• Bring water to a boil over high heat. Layer about1/4 of the spinach in basket; cover and steam 15 seconds. QUickly turn leaves over with tongs. Cover and steam 15 seconds more (or until leaves are bright green and barely wilted).
• Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.
• Bring 6 cups of water to a boil in a large saucepan over high heat. Add chicken to boiling water; remove saucepan from heat. Let stand, covered, 5 minutes or until chicken is no longer pink in center.
• Prepare Peanut Sauce.
• Peanut Sauce:.
• Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
• Reduce heat to medium. Add peanut butter, fish sauce, paprika, cayenne and red pepper flakes; stir until smooth. Slowly stir in coconut milk until well blended. (at this point, cause may be cooled, covered and refrigerated up to 2 days in advance).
• Stir sauce constantly over mdium heat until bubbling gently. Reduce heat to medium-low. Combine cornstarch and water in a small cup; stir into sauce. Cook and stir 1- to 2 minutes or until sauce is thickened. Stir in lime juice.
• Drain chicken; stir into hot Peanut sauce. Pour mixture over spinach. Top with chopped peanuts and reserved red chili pepper.