Swimming Rama Food

CHICKEN WITH PEANUT SAUCE (SWIMMING RAMA) - OAMC

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.

SWIMMING RAMA CHICKEN ON FRESH SPINACH RECIPE

Steps:

• Peanut Sauce Preparation: 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, brown sugar, fish sauce, paprika and red pepper; stir until smooth. Slowly stir in coconut milk until well blended. (At this point, the sauce may be cooled, covered and refrigerated up to 2 days in advance.) Stir sauce constantly over medium heat until bubbling gently. Stir in lime juice. Chicken Preparation: Thinly cut chicken into 2 inch strips. Grind together red chili peppers, lemon grass and kaffir lime leaves in a food processor. Heat oil to medium-high and saute pepper mixture for 3 minutes. Add chicken and cook for 5 minutes or until cooked. Reduce heat to medium low. Add peanut sauce. Serve on bed of fresh spinach with coconut rice.