Cut the meat into narrow strips. Coarsely chop the peanuts. In a hand mixer, combine the garlic, scallions, ginger, lemon zest, salt, and coconut milk (1) and whisk to make a creamy sauce.
Rinse spinach and chop. Chop chili into fine rings. Heat coconut milk (2) in a bowl, add meat and bring to a boil. Reduce temperature and simmer on low heat for 10 min. Add the chopped peanuts, sugar and soy sauce and simmer for another 20 minutes.
Meanwhile, heat the mixed sauce in a second saucepan and simmer for 5 min. Add the meat to it and let it bubble repeatedly, gently simmering at reduced temperature until the meat is cooked. Blanch the spinach and arrange on a serving platter as a bed for the meat. Arrange the meat over the spinach form and garnish with yogurt and chili rings.
Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?
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