THAI RAMA RECIPE

Steps:

• Method for Chicken: Place chicken in medium bowl. Add oyster sauce, soy sauce, vegetable oil, and sugar and let marinade for 15 minutes. Cook chicken in boiling water for just a minute or two, drain and set aside.
• Method for Sauce: In mortar and pestle, pound peanut until very fine and smooth. Set aside. In a wok, heat coconut milk. Keep stirring until coconut oil comes up to the surface, then add red curry paste. Cook until fragrant. Add more coconut milk if you prefer. Season with sugar, tamarind and fish sauce. Add peanut, stir until combined, and let it all cook for a few minutes longer. Remove from heat.
• Final Preparation and Serving: Cook broccoli in boiling water for 1.5 minutes. Immediately transfer to ice cold water. THis stops the cooking process. Drain and place cooked broccoli on serving plate. Next put the cooked chicken over the broccoli. Pour peanut sauce over the chicken. Enjoy with fresh steamed jasmine rice.

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.