Swimming Rama

Since today is Seth's birthday, I figured I would post one of his favorite dishes.  Happy Birthday! This has become a favorite dish of mine as well.  One of the best things to result from my pregnancy is a newfound tolerance for spicy food.  Previously, I had absolutely no tolerance for anything spicy.  None.  Now I can finally appreciate the wonderful world of spicy food.  Swimming Rama was a dish that always sounded good to me in theory, but when I actually got the dish in a restaurant, it was too spicy for me and I couldn’t eat it.  Now I find myself craving the stir fried slices of chicken that have been coated with a creamy, spicy sauce and placed on a bed of spinach.

Ingredients
1 lb chicken breast, sliced thinly and sprinkled with salt, pepper, and some fresh lime juice
5 garlic cloves, minced
1 shallot, minced
1 ½ teaspoon chile paste
½ cup peanut butter
1 teaspoon honey
1 tablespoon lime juice
2 teaspoons fish sauce
1 cup coconut milk
1 tablespoon peanut oil
10 ounces spinach

Instructions
Whisk peanut butter, honey, lime juice, fish sauce, and coconut milk in a small bowl.  Heat oil over high heat and brown chicken.  Reduce heat to medium and add shallot and garlic. Cook until the chicken has cooked through and the shallot is soft.  Add peanut sauce and chile paste and cook for another minute or two to allow the flavors to come together.  Serve over a handful of spinach and with a side of rice.