Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Fish sauce (nam pla)

  2. 1 tablespoon 15ml Minced garlic

  3. 1 tablespoon 15ml Sugar

  4. 1 teaspoon 5ml Ground black pepper

  5. 1 1/2 lbs 681g / 24oz Boneless skinless chicken tenders

  6. 1 tablespoon 15ml Vegetable oi - plus

  7. Additional oil for frying

  8. 3 tablespoons 45ml Thai green or red curry paste

  9. 2 cups 474ml Canned unsweetened coconut milk

  10. 1 cup 237ml Chicken stock

  11. (or canned low-salt chicken broth)

  12. 1/4 cup 40g / 1.4oz Golden brown sugar - (packed)

  13. 1 Ready-to-use fresh spinach - (10 oz)

  14. 1 cup 40g / 1.4oz Fresh basil leaves

  15. 3 cups 594g / 20oz Egg whites (large)

  16. 1/2 cup 31g / 1.1oz Cornstarch

  17. 2 tablespoons 30ml All-purpose flour

  18. 1/4 cup 59ml Water

  19. Steamed rice - for serving

Instructions Jump to Ingredients ↑

  1. Combine 2 tablespoons fish sauce, garlic, sugar and pepper in medium bowl. Add chicken. Refrigerate 1 hour.

  2. Heat 1 tablespoon oil in medium saucepan over medium heat. Add curry paste; saute until fragrant, about 2 minutes. Stir in coconut milk, stock, sugar and 2 tablespoons fish sauce. Simmer until flavors blend and sauce thickens slightly, about 10 minutes. Keep warm.

  3. Cook spinach in pot of boiling water until soft, about 3 minutes. Drain well. Cool spinach and squeeze dry. Transfer spinach to blender. Add 1/4 cup sauce and basil; puree mixture.

  4. Using electric mixer, beat egg whites, cornstarch, flour and 1/4 cup water in large bowl until smooth. Drain chicken; add to batter, stirring to coat.

  5. Pour enough oil into heavy large pot to reach depth of 3 inches. Heat to 350 degrees. Working in batches, add chicken to pot and deep-fry until cooked through and golden, turning frequently, about 2 minutes. Using tongs, transfer chicken to paper towels.

  6. Add spinach puree to sauce. Bring to boil. Remove from heat. Place chicken atop steamed rice. Pour sauce over; serve.

  7. This recipe yields 6 servings.


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