Chicken With Peanut Sauce Swimming Rama Oamc
Total 55 minPrep 20 minCook 35 min15 servings802 cal
Gluten-FreeDairy-Free
Nutrition
- Calories
- 802 cal
- Protein
- 56 g
- Carbs
- 60 g
- Fat
- 36.4 g
- Sat. fat
- 19.2 g
- Sugar
- 60 g
- Sodium
- 984 mg
Ingredients
- 6 lb boneless skinless chicken breasts
- 42 oz coconut milk
- 1/4 cup fish sauce
- 2 tbsp red curry paste
- 1 tbsp honey
- 1 1/2 cup dry roasted peanuts
Directions
- 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, then If freezing:
- 6
Divide evenly among 3 gallon sized freezer bags
- 7
Seal , pushing out as much air as possible
- 8
Label and freeze
- 9
To serve:
- 10
Thaw in refrigerator
- 11
Place chicken mixture into a large skillet and bring to a simmer over medium heat
- 12
Do not boil - the sauce will curdle !
- 13
Serve over fresh baby spinach leaves or over steamed rice