Ingredients:

1-13.5 oz can Coconut Milk
3 quarter size slices of ginger root
1 1/2 lbs chicken, sliced across grain, into 1/4″ pieces
1 packet Peanut Sauce Mix, both inner envelopes
1/2 teaspoon crushed red pepper
2 tablespoons fresh lime juice
1 tablespoon brown sugar
Salt
2-9 oz packages baby spinach leaves
1 small tomato, chopped
1/4 cup chopped peanuts
Optional garnish:
Chopped hot chili peppers

Methods:

1. Put a large soup pot of salted water (about 4 inches water) on to boil.
2. In a medium sauce pan add Coconut Milk and ginger slices. Bring to a boil and add chicken. Turn down to a simmer. Stirring occasionally, simmer 5-7 minutes, or until chicken is just cooked through (not pink) but still tender.
3. With a slotted spoon, immediately remove just chicken to a bowl, draining any accumulated Coconut Milk back into saucepan. Cover bowl tightly with plastic wrap or foil.
4. Add Peanut Sauce Mix and crushed red pepper to Coconut Milk. Bring back to a boil. Turn down to a simmer and simmer 3-4 minutes. Add chicken, lime juice, sugar and salt to taste. Simmer 2-3 minutes more. Remove ginger.
5. Add spinach to pot of boiling water and stir for 10-20 seconds, just until leaves wilt. Immediately drain into strainer. With a fork or tongs, arrange spinach on plate.
6. Pour hot chicken (with sauce) in middle of spinach. Top with chopped tomatoes and peanuts. For those who like it hot, pass a small bowl of hot chopped chilies to sprinkle on Rama. Serve with sides of rice.