Chicken Rama in Thai Peanut Sauce
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- 13 1/2 oz
- coconut milk
- 1 tsp
- ground ginger
- 1-1 1/2 lb
- boneless skinless chicken, cut in 1/2-inch pieces
- 2-2 1/2 tsp
- creamy peanut butter
- 1 Tbsp
- red curry paste
- 1/8 c
- fish sauce
- 3 1/2 Tbsp
- brown sugar
- 1/2 c
- finely chopped roasted peanuts
- 1 bunch
- fresh spinach leaves
1Add coconut and ginger to a medium saucepan, and stir until well blended. Cook it over medium heat and bring it to a boil.
2Add 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).
3With 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.
4To 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.
5Add the chicken to the saucepan, and heat for another 2 minutes.
6Arrange the fresh spinach on individual plates. Spoon the chicken and peanut sauce over the spinach leaves, and serve immediately while still warm.
7Serving suggestion: Classic side dishes to accompany this dish are steamed white rice and pad Thai noodles.