RAMA THAI KITCHEN RECIPES

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CHICKEN RAMA IN THAI PEANUT SAUCE | JUST A PINCH RECIPES



Chicken Rama in Thai Peanut Sauce | Just A Pinch Recipes image

We see why Vicki is proud of this recipe. This Chicken Rama tastes very authentic. The creamy peanut butter sauce is so easy to prepare. With a very mild spice, its nutty flavor pairs well with the coconut milk. If you like spicier food, add some red pepper flakes. Serving this over spinach adds a nice fresh taste to the dish. It would also be delicious over white rice or Thai noodles.

Provided by Vickie Parks @Northwestgal

Categories     Chicken

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 9

13 1/2 ounce(s) coconut milk
1 teaspoon(s) ground ginger
1 1/2 pound(s) boneless skinless chicken, cut in 1/2-inch pieces
2 to 3 teaspoon(s) creamy peanut butter
1 tablespoon(s) red curry paste
1/8 cup - fish sauce
3 1/2 tablespoon(s) brown sugar
1/2 cup - finely chopped roasted peanuts
1 bunch(es) fresh spinach leaves

Steps:

  • Add coconut and ginger to a medium saucepan, and stir until well blended. Cook it over medium heat and bring it to a boil.
  • Add the chicken pieces to the saucepan. Reduce the heat and let it simmer 5-7 minutes or until the chicken is cooked through (i.e., no pink remains).
  • With a slotted spoon, remove the chicken and transfer to a bowl; cover and set aside. If any coconut milk accumulates at the bottom of the bowl, just pour it back into the saucepan.
  • To the saved coconut milk, add the peanut butter, red curry paste, fish sauce, brown sugar, and chopped peanuts. Continue cooking over medium heat, stirring constantly, for 10 minutes or until the sauce is creamy and not grainy in appearance.
  • Add the chicken to the saucepan and heat for another 2 minutes.
  • Arrange the fresh spinach on individual plates. Spoon the chicken and peanut sauce over the spinach leaves, and serve immediately while still warm.
  • Serving suggestion: Classic side dishes to accompany this dish are steamed white rice and Pad Thai noodles.

SWIMMING RAMA WITH PEANUT SAUCE RECIPE - FOOD.COM



Swimming Rama With Peanut Sauce Recipe - Food.com 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

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 16

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.

Nutrition Facts : Calories 813.3, FatContent 45.2, SaturatedFatContent 17.7, CholesterolContent 90.8, SodiumContent 1174.3, CarbohydrateContent 62.3, FiberContent 7.4, SugarContent 43.8, ProteinContent 47.5

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