Swimming Rama – Cooking 4 One

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Prep Time: 20

Cook Time: 20

Total: 40

Servings: 1

Swimming Rama – Cooking 4 One

Ingredients

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Instructions

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Step 1

In a medium bowl, whisk together the marinade ingredients.

Step 2

Add the chicken breast slices and coat thoroughly and allow to marinate until most of the liquid is absorbed and the chicken is coated well, approximately 15 minutes.

Step 3

Cook the rice noodles per the package instructions, drain into a fine sieve reserving the water. Rinse the noodles with cold water to stop the cooking and toss with sesame oil before setting aside.

Step 4

Add the hot water back into the pot and keep at a high simmer, adding water if needed to fill the sauce pan to ¾ full.

Step 5

In a small sauce pan, add the coconut cream and heat over Medium heat until slightly simmering.

Step 6

Add the red curry paste and whisk to combine.

Step 7

When fully incorporated, add the lime juice, fish sauce, and sugar. Cook until incorporated.

Step 8

Add the peanut butter last and whisk to combine, lower heat to low and cover, whisking occasionally to keep from separating.

Step 9

In a large wok, heat peanut oil over Medium High heat until shimmering.

Step 10

Stir fry the chicken breast in 2 batches until fully cooked and very lightly browned on the edges.

Step 11

Remove to a plate and cover to keep warm.

Step 12

Add the spinach and carrots (if using) to the simmering water and blanch until wilted, about 1 to 2 minutes.

Step 13

Drain the spinach thoroughly.

Step 14

Plate the noodles on a large plate, top with drained spinach, chicken breast, and the peanut sauce.

Step 15

Garnish with Thai basil and sesame seeds if desired

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