2 cloves garlic
1 slice ginger root
1 tsp. curry powder

Pound or blend. Add and blend: 1 tbsp. cream or milk

Pour over 1 cup raw chicken breast, boned and sliced. Marinate one hour. When chicken is marinated, steam until tender: 1 1/2 c. green onion in 2 inch lengths

SAUCE:

May be made up to two weeks ahead of time. Brown 2 tablespoons minced red onion in oil until golden. Add and stir fry one minute: 2 tbsp. sugar 2 tbsp. chili powder 2 tsp. nampla (fish sauce)

Remove from heat. Stir fry chicken until barely cooked through in wok with no oil (pam helps). Place hot rice in warmed serving bowl. Top with hot, drained spinach and onions. Top with hot stir fried chicken. Top with warm peanut sauce.