Thai Praram Chicken
Chicken in peanut sauce
of Santa Clara, US
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1 cup chicken breast (cut into slices)
2½ cups Spinach leaves (morning glory or water spinach or regular)
1 tbsp. Ground peanuts
½ tsp. Salt
Steam cook spinach leaves, drain well and transfer onto serving plate making spinach bed.
Add water (½ cup) to a wok on a burner at medium heat.
Add chicken and sprinkle with salt. Stir thoroughly until chicken is cooked and water is almost dried.
and stir thoroughly.
Transfer onto spinach bed and sprinkle with ground peanut.
Whole Black Urad dal vada
Pani poori (gol gappe)