Thai Chicken Curry
rec.food.recipes/Steven Grace (2002)

1 1/2 lb. fresh spinach, stemmed and washed, but not dried
1 (13.5 oz.) can unsweetened coconut milk
2 Tbsp chopped shallots
1 Tbsp chopped fresh ginger
4 tsp. paprika
1 clove garlic, finely chopped
1 tsp. grated lemon rind
1/2 tsp. grated lime rind
1/2 tsp. red pepper flakes
1 1/2 lb. boneless, skinned chicken breasts, cut into 2-inch strips
1 to 2 Tbsp bottled fish sauce
1/2 cup fresh basil leaves, chopped
1/2 tsp. salt

Place spinach in large skillet; cover. Steam over medium-high heat until spinach just wilts, 3 minutes. Drain in colander; run under cold water to chill. Squeeze spinach dry.

Puree 1/2 cup of the coconut milk, shallots, ginger, paprika, garlic, rinds and pepper flakes in blender.

Place coconut milk mixture in skillet over medium-high heat; cook until mixture thickens and turns brighter red, 1 to 2 minutes.

Add chicken, remaining coconut milk and fish sauce. Heat to boiling.

Reduce heat to low; cook, uncovered, until chicken is cooked through,8 to 10 minutes.

Stir in spinach and basil; heat through. Add salt and serve.