Chicken With Peanut Sauce (swimming Rama) - Oamc

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.