Best Swimming Angels Recipes

CHICKEN WITH PEANUT SAUCE (SWIMMING RAMA) - OAMC

Chicken With Peanut Sauce (Swimming Rama) - OAMC image

This comes from a oamc book called "Fix, Freeze, Feast" and is really delicious! Its one of my favorite Thai type dishes and I usually serve it on top of fresh spinach leaves (for me) and on steamed rice (for DH & kiddos) . This is meant as a OAMC dish so it uses a large package of chicken such as you would purchase at a warehouse store. This makes 3 entrees and each entree serves 4-6 people.

Provided by JillAZ

Categories Chicken Breast

Time 35m

Yield 12-18 serving(s)

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 802.2, Fat 36.9, SaturatedFat 19.3, Cholesterol 145.3, Sodium 1002.6, Carbohydrate 62.9, Fiber 2.5, Sugar 56.2, Protein 56.4

SWIMMING RAMA WITH PEANUT SAUCE

Swimming Rama With Peanut Sauce image

No - it's not a fish recipe but this chicken does swim! This is another flavourful meal from Thai Cooking & More. I've slightly modified it. NOTE- peanut sauce can be made up to 2 days in advance to help save time

Provided by Debi9400

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 (10 ounce) packages fresh spinach
1 1/4 lbs boneless skinless chicken breasts, sliced crosswise into 1/2 inch wide strips
1/2 cup unsalted peanuts, coarsely chopped
1 red chili pepper, seeded and finely chopped
2 teaspoons vegetable oil
1/2 cup onion, finely chopped
3 garlic cloves, minced
1/2 cup peanut butter
2 tablespoons fish sauce
1 teaspoon paprika, I like the smoky style
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 cup coconut milk, unsweetened
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons lime juice

Steps:

Set steamer basket in a large pot; add water to within 1/4 inch of bottom of basket.
Bring water to a boil over high heat. Layer about1/4 of the spinach in basket; cover and steam 15 seconds. QUickly turn leaves over with tongs. Cover and steam 15 seconds more (or until leaves are bright green and barely wilted).
Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.
Bring 6 cups of water to a boil in a large saucepan over high heat. Add chicken to boiling water; remove saucepan from heat. Let stand, covered, 5 minutes or until chicken is no longer pink in center.
Prepare Peanut Sauce.
Peanut Sauce:.
Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
Reduce heat to medium. Add peanut butter, fish sauce, paprika, cayenne and red pepper flakes; stir until smooth. Slowly stir in coconut milk until well blended. (at this point, cause may be cooled, covered and refrigerated up to 2 days in advance).
Stir sauce constantly over mdium heat until bubbling gently. Reduce heat to medium-low. Combine cornstarch and water in a small cup; stir into sauce. Cook and stir 1- to 2 minutes or until sauce is thickened. Stir in lime juice.
Drain chicken; stir into hot Peanut sauce. Pour mixture over spinach. Top with chopped peanuts and reserved red chili pepper.