Chicken With Peanut Sauce (Swimming Rama) - OAMC
photo by Bethany S.
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
12-18
ingredients
- 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
directions
- 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.
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Reviews
-
Froze and reheated beautifully. Just the thing after coming back from camping. Served with rice that had also been frozen. 2 fussy children liked it too. Will definitely make again. (Made with chunky peanut butter as that's what was on hand). Would be nice with some chopped cilantro added just before serving.
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Yum! Made this to freeze, but we liked it so much, it didn't make it to the freezer. I added sliced onion to the sauce as it simmered and would have added some peas too, but we were out. I'm not sure how the veggies would freeze, but as a make-it-and-eat-it meal, I think they'd be a nice addition. I give an enthusiastic 5 stars as I finish the last bowl of leftovers. =)
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I made this in my last OAMC cooking session. I thought it might taste too much like chowder; that's what it smelled like after I added the fish sauce. Also, when I took it out of the freezer, it had a curdled appearance. Not to worry! It reheated beautifully and tasted great with jasmine rice. Thank you for this recipe!
RECIPE SUBMITTED BY
JillAZ
Cave Creek, 0
<p>My DH and I live in Arizona. We have five children ages 24, 20, 16, and 14 year old twins. I LOVE to cook and find it a lot of fun and very relaxing. I have an extensive cookbook collection and enjoy reading them. <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><a href=http://photobucket.com target=_blank><img src=http://i19.photobucket.com/albums/b161/tisht/freezer.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></a> <br /><br /><a href=http://s7.photobucket.com/albums/y254/Missymop/?action=view?t=daringdingos.jpg target=_blank><img src=http://i7.photobucket.com/albums/y254/Missymop/daringdingos.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s19.photobucket.com/albums/b161/tisht/?action=view?t=tish2.jpg target=_blank><img src=http://i19.photobucket.com/albums/b161/tisht/tish2.jpg border=0 alt=Recipezaar Challenge 2008 /></a></p>