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

1. Rinse chicken breasts and cut into 1" pieces.
2. Place coconut milk, fish sauce, curry paste and honey in a large pot and bring to a simmer over medium heat.
3. Once sauce is simmering, add chicken pieces and cook for about 20 minutes or until chicken is cooked through and no longer pink.
4. Remove from the heat and stir in the ground peanuts.
5. Allow to cool.
6. If freezing:.
7. Divide evenly among 3 gallon sized freezer bags.
8. Seal, pushing out as much air as possible.
9. Label and freeze.
10. To serve:.
11. Thaw in refrigerator.
12. Place chicken mixture into a large skillet and bring to a simmer over medium heat.
13. Do not boil - the sauce will curdle!
14. To serve:.
15. 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)