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Slow Cooker Swimming Rama

slow cooker swimming rama served on top of white rice topped with crushed peanuts, basil and red chili flakes
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  3 hrs

Ingredients

  • ¾ cup natural, smooth peanut butter
  • 1 (14-ounce) can coconut cream
  • 1 tablespoon red curry paste
  • 3 tablespoons soy sauce or tamari
  • 3 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons apple cider vinegar
  • 2 pounds boneless, skinless chicken breasts, sliced
  • 6 cups spinach
  • 6 cups cooked rice, for serving
  • Fresh basil, roughly chopped (optional)
  • Crushed peanuts (optional)
  • Red pepper flakes (optional)

Method

  1. In a small bowl, whisk together the peanut butter, coconut cream, red curry paste, soy sauce, brown sugar, fish sauce, and apple cider vinegar until combined. Pour the mixture into the bowl of a slow cooker.

  2. Add the chicken breasts and toss to combine with the sauce. Cook on low for 3 to 4 hours, or until chicken is cooked through.

  3. In the last 15 minutes of cooking, add the spinach and cook until wilted.

  4. Serve the rama over the cooked rice. Sprinkle with fresh basil, crushed peanuts, and chili flakes if using.