Chicken With Peanut Sauce (Swimming Rama) - Oamc
- 6 lbs boneless skinless chicken breasts
- 42 ounces coconut milk
- 1/4 cup fish sauce
- 2 tablespoons red curry paste
- 1 tablespoon honey
- 1 1/2 cups dry roasted peanuts, finely ground
- Rinse chicken breasts and cut into 1" pieces.
- Place coconut milk, fish sauce, curry paste and honey in a large pot and bring to a simmer over medium heat.
- Once sauce is simmering, add chicken pieces and cook for about 20 minutes or until chicken is cooked through and no longer pink.
- Remove from the heat and stir in the ground peanuts.
- Allow to cool.
- If freezing:.
- Divide evenly among 3 gallon sized freezer bags.
- Seal, pushing out as much air as possible.
- Label and freeze.
- To serve:.
- Thaw in refrigerator.
- Place chicken mixture into a large skillet and bring to a simmer over medium heat.
- Do not boil - the sauce will curdle!
- To serve:.
- Serve over fresh baby spinach leaves or over steamed rice.
chicken breasts, coconut milk, fish sauce, red curry, honey, peanuts
Taken from www.food.com/recipe/chicken-with-peanut-sauce-swimming-rama-oamc-315854 (may not work)