Thai Chicken Curry

1 1/2 pounds fresh spinach, stemmed
    and washed, but not dried
1 (13.5 ounce) can unsweetened coconut milk
2 tablespoons chopped shallots
1 tablespoon chopped fresh ginger
4 teaspoons paprika
1 clove garlic, finely chopped
1 teaspoon grated lemon rind
1/2 teaspoon grated lime rind
1/2 teaspoon red pepper flakes
1 1/2 pounds boneless, skinned chicken
    breasts, cut into 2-inch strips
1 to 2 tablespoons bottled fish sauce
1/2 cup fresh basil leaves, chopped
1/2 teaspoon salt

Place spinach in large skillet; cover. Steam over medium-high heat until spinach just wilts, 3 minutes. Drain in colander; run under cold water to chill.

Squeeze spinach dry. Purée 1/2 cup of the coconut milk, shallots, ginger, paprika, garlic, rinds and pepper flakes in blender.

Place 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 and fish sauce. Heat to boiling. Reduce heat to low; cook, uncovered, until chicken is cooked through,8 to 10 minutes. Stir in spinach and basil; heat through. Add salt and serve.