I made the Panang curry sauce from the salmon recipe. It really only takes a few minutes but it tastes like you worked really hard. Then I sauteed a large bag of spinach in grapeseed oil. When it was cooked I put it on a plate added more grapeseed oil (a TBSP. or so) to the pan and sauteed two boneless-skinless chicken breasts that I cut into small pieces. When the chicken was almost cooked I put the spinach back in the pan and added the curry sauce. It is a little bit spicy so I served it with rice and it was perfect.
I sprinkled some fresh Thai Basil leaves from my garden on top. Please make this...you will purr.