Wednesday, September 11, 2013

Swimming Rama {Freezer Friendly, Makes 3 meals}

Becca here with a recipe I'm so excited to share with you!  Although it isn't really much to look at, my husband said that he likes it better than his favorite Thai Restaurant, and we had it three times in one week!  Yes, it really is just that tasty!  Plus, it has a short ingredient list, and is both gluten free and dairy free.  Like I said about another of my family's favorites, also freezer friendly, Chicken Curry, this is a great introduction to curry.  Not too spicy or 'weird' tasting, but definitely distinctive and delicious!  Side note, curry isn't an actual spice like cinnamon or basil, it is a mixture of spices that can range in color anywhere from a deep yellow, to orange, to a deep red color, depending on the region of the world that it is from.  Each obviously has a very distinct flavor, and most do have dried chilies, but "curry" can mean a very wide range of things.  As for the name Swimming Rama, I wasn't able to find an origin or meaning, other than it is a traditional Indian chicken dish, made with a red curry, peanut and coconut sauce.  This is a recipe I really hope you'll try, and not let the unique name or short ingredient list scare you off, for the price of one entrée at your local Indian Restaurant, you can have an entire dinner to feed your family, and it tastes just as good!  My inspiration recipe was from Fix, Freeze, Feast.  Enjoy!

Swimming Rama
{freezer friendly, make 3 meals}

8 cups cooked chicken
1 jar (4 ounces) Thai Kitchen red curry paste *see note below
3 cans coconut milk
1 Tablespoon honey
1 Tablespoon salt (I use Real Salt)
1 1/2 cups peanuts, crushed (I put them into a zip top bag and hit them with a rolling pin)
9-12 cups cooked brown rice
For Serving:
1-2 cups of fresh spinach per family meal

Combine sauce ingredients (cooked chicken, red curry paste, coconut milk, honey, and salt) into large saucepan, and cook over low heat, stirring occasionally, until just beginning to boil.  Remove from heat.

For serving immediately, layer cooked rice, a handful of spinach, and then chicken sauce to cover.  Top with crushed peanuts, and serve.

For freezing, let chicken sauce cool to room temperature, and divide into thirds in gallon zip top bags.  Add 3-4 cups cooked rice, if desired (I have frozen the ingredients together and separate, both work fine.  Freezing them separately makes a neater presentation, but it tastes great either way!).  Place a smaller bag of 1/2 cup of crushed peanuts with it (I like to staple the bags together through the top above the zipper).  Defrost in the refrigerator overnight, and follow above instructions to heat and serve.

*Note on red curry paste - Thai Kitchen is the most widely available red curry paste, carried by Walmart, etc. on the aisle with Asian foods.  However, it is a very mild curry paste.  If you're using another brand, I would start with 2 Tablespoons and taste the sauce before increasing the amount of red curry added.

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