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Chicken Rama In Thai Peanut Sauce

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Ingredients

Adjust Servings:
13 1/2 ounces coconut milk
1 teaspoon ground ginger
1 - 1 1/2 lb boneless skinless chicken, cut in 1/2 inch pieces
2 - 2 1/2 teaspoons creamy peanut butter
1 tablespoon red curry paste
2 tablespoons fish sauce originally it was 1/4 cup but was halved to 2 tbsp based on reviews
3 1/2 tablespoons brown sugar
1/2 cup finely chopped roasted peanuts
1 bunch spinach leaves

Nutritional information

570
Calories
352 g
Calories From Fat
39.1 g
Total Fat
21 g
Saturated Fat
72.8 mg
Cholesterol
1164.7 mg
Sodium
24.9 g
Carbs
4.4 g
Dietary Fiber
13.8 g
Sugars
36.4 g
Protein
231 g
Serving Size

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Chicken Rama In Thai Peanut Sauce

Features:
    Cuisine:

    My favorite recipe if you halve the fish sauce! Also tastes great omitting the sugar and subbing in vanilla almond butter for the PB.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Rama in Thai Peanut Sauce, My husband loves Thai food, and he has been trying to get the recipe for his favorite dish, chicken rama in a spicy Thai peanut sauce. After trying a few recipes, we adjusted some of the ingredients to suit our taste buds, and we came up with a recipe that we both really like. And it’s really easy to make, and is ready in less than 30 minutes., My favorite recipe if you halve the fish sauce! Also tastes great omitting the sugar and subbing in vanilla almond butter for the PB., I omitted the sugar completely. Will likely cut the fish sauce in half next time. Otherwise, we loved it! I made it in an InstaPot, and browned the chicken first!


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    Steps

    1
    Done

    Add Coconut and Ginger to a Medium Saucepan, and Stir Until Well Blended. Cook It Over Medium Heat and Bring It to a Boil.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    Add the Chicken, and Heat For Another 2 Minutes.

    6
    Done

    Arrange the Spinach on Plates.

    7
    Done

    Spoon the Chicken and Peanut Sauce Over the Spinach Leaves, .

    8
    Done

    Classic Side Dishes to Accompany This Dish Are Steamed White Rice Calrose Rice Is Especially Fitting and Pad Thai Noodles.

    Avatar Of Celeste Patterson

    Celeste Patterson

    Cake decorator extraordinaire turning cakes into works of art.

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