Chicken With Peanut Sauce (Swimming Rama) - OAMC

Recipe by JillAZ
READY IN: 35mins
SERVES: 12-18




  • 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.