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Ingredients
| chicken breasts: 6 lbs |
| canned coconut milk: 42 fl oz |
| fish sauce: 1/4 cup |
| curry paste - red: 2 Tbl |
| honey: 1 Tbl |
| dry-roasted peanuts: 1 1/2 cups (finely ground) |
Chicken With Peanut Sauce (Swimming Rama) - OAMC
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
15 serving(s)
Tags
- 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.