This is one of the few recipes I actually created and am proud of. My husband loves Thai food, and for years I tried to get the recipe for his favorite dish, Chicken Rama in Spicy Thai Peanut Sauce. Of course, I couldn't persuade any restaurant to give up their trade secrets. So I began searching Thai restaurant menus to get the basic recipe ingredients, and then I went to work, experimenting with amounts until I got it right and came up with this recipe, which we both love. And it's quite easy to make, ready in less than 45 minutes. I hope you enjoy it, too.
Add coconut and ginger to a medium saucepan, and stir until well blended. Cook it over medium heat and bring it to a boil.
Add the chicken pieces to the saucepan. Reduce the heat and let it simmer 5-7 minutes or until the chicken is cooked through (i.e., no pink remains).
With a slotted spoon, remove the chicken and transfer to a bowl; cover and set aside. If any coconut milk accumulates at the bottom of the bowl, just pour it back into the saucepan.
To the saved coconut milk, add the peanut butter, red curry paste, fish sauce, brown sugar, and chopped peanuts. Continue cooking over medium heat, stirring constantly, for 10 minutes or until the sauce is creamy and not grainy in appearance.
Add the chicken to the saucepan, and heat for another 2 minutes.
Arrange the fresh spinach on individual plates. Spoon the chicken and peanut sauce over the spinach leaves, and serve immediately while still warm.
Serving suggestion: Classic side dishes to accompany this dish are steamed white rice and pad Thai noodles.