Chicken and Green Vegetables
in Peanut Sauce (Rama Chicken)

1 Cup Boneless chicken breast, sliced
1 slice Ginger root, slice
1 Teaspoon Curry Powder
1 Tablespoon Light Cream or Evaporated Milk
1 Tablespoon Butter
1 ½ Cup Spinach or Broccoli, cut
1 Cup Spring Onion, 2" cut including top
1 Tablespoon Shallot or Red onion, minced
1 Tablespoon Chili Powder
2 Tablespoons Peanut Butter
2 cloves Garlic
½ Cup Coconut milk
1 Teaspoon Roasted Chili Paste (Nam Prik Pao)
1 Teaspoon Fish sauce
2 Tablespoons Vegetable Oil
1 Tablespoon Sugar
Hot steamed Jasmine rice (or ½ package of rice noodles)

1. Pound ginger root together with garlic, curry powder, cream and melted butter. Pour over chicken breasTsp. and marinate for 1 hour.
2. Heat the oil in heavy saucepan over medium heat. Brown minced shallot until golden brown. Lower the heat ,add peanut butter, sugar, fish sauce, chili powder and coconut milk. Stir fry for 1 minute. Remove from the heat.
3. In boiling water, cook spinach and spring onion for 3 minutes. Drain. Place on serving plate.
4. Brown the chicken breast in a saucepan (without oil) turning until done. Remove from heat and place on top of cooked spinach and spring onion.
5. Pour peanut sauce over the chicken and top with roasted chili paste.
6. Serve hot over Jasmine rice.