• Puree 1/2 cup of the coconut milk, ginger, garlic, onion, lemon rind, pepper flakes, paprika and curry powder in blender.

  • Heat 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, fish sauce. Heat to boiling. Reduce heat to low; simmer, uncovered, 8 to 10 minutes, until chicken is done. Stir in spinach, basil and salt; heat through. Serve with rice, if desired. Makes 4 servings.

Nutrition Facts

300 calories; 13 g total fat; 94 mg cholesterol; 777 mg sodium. 6 g carbohydrates; 38 g protein;