Thai green curry sauce

Liberally adapted from Practical Thai Cooking by Schmitz and Woman, 1985

I had chicken breasts that I needed to cook and decided I wanted to do a green curry dish.  The sauce that roughly followed their recipe was mild and excellent.  I didn't steam the chicken, as their recipe instructed, but baked it at 365 in a convection oven for ~20 minutes, as the pieces of chicken were thick.  I thought this was a great taste, including the spinach with basil mixture.  It would be worth trying with thai basil.  And blending with the coconut sauce as suggested.

Ingredients: 
8 boneless skinless chicken breasts
2.5 Tbsp white wine
pinch of salt

SAUCE:
2.5 cups coconut milk
2-3 Tbsp green curry paste
1 Tbsp fish sauce - nam pal - I use vegetarian style
another pinch of salt
1/2 tsp sugar
2 oz spinach, stems removed.

Directions:
1) Flatten chicken breasts by pounding lightly, then marinate in wine and salt for 15 minutes.
2)Supposed to steam chicken for 7 minutes, then leave heat off, covered for 5 minutes.
3) SAUCE: place the coconut milk in a pan and add the curry paste, fish sauce, salt and sugar.
4) Blanch the spinach in ample boiling water, plunge into cold water and gently squeeze all the water out.  Puree the spinach in a blender or food processor (I sautéed the spinach with basil and just served the chicken over it)
5) Add the spinach to the coconut milk mixture and bring to a boil over medium heat.  Adjust seasoning - should be salty and peppery.

Place a chicken breast on each warmed plate and spoon 1/4 cup sauce around it.  Serve warm with rice, noodles, or mashed potatoes.