One of our favorite places for take-out food was a Thai restaurant in Cannon Beach but last year it was closed for the week we were there and this year, it had changed into a Tiki Hut which is not our scene. So D took a drive to Seaside to find the Thai food place he found in the Oregon restaurant guide but it was gone as well. So we ended up with Chinese take-out for supper. But the idea of Thai food had lodged itself in our brains so Saturday night I decided to make chicken and spinach in peanut sauce - which is likely has every true Thai person shuddering in horror.
Peanut Sauce (adapted from the Rebar Cookbook)
1/4 c peanut butter
1 tsp minced garlic
1 tsp minced ginger
juice of 1 lime
1/4 c soy sauce
1/4 c cilantro
1 tsp sweet thai chili sauce
2 tsp rice wine vinegar
1/2 c chicken stock
4 chicken thighs, roasted w skin on, cooled and chopped
1 package fresh spinach leaves
Combine the sauce ingredients in a saute pan and stir over low heat until combined and bubbly. Taste and adjust seasonings to suit your taste - more citrus, more peanut butter, more soy sauce, more heat. Add the chicken and spinach and stir until the spinach is wilted. Serve over rice.
