chicken rama in thai peanut sauce

★★★★★ 5
By Vickie Parks
from Renton, WA

This is one of the few recipes I actually created and am proud of. My husband loves Thai food and for years I tried to get the recipe for his favorite dish, Chicken Rama in Spicy Thai Peanut Sauce. Of course, I couldn't persuade any restaurant to give up their trade secrets. So I began searching Thai restaurant menus to get the basic recipe ingredients. Then I went to work, experimenting with amounts until I got it right and came up with this recipe, which we both love. And it's quite easy to make, ready in less than 45 minutes. I hope you enjoy it too.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 4-6
prep time 15 Min
cook time 25 Min
method Saute

Ingredients For chicken rama in thai peanut sauce

  • 13 1/2 oz
    coconut milk
  • 1 tsp
    ground ginger
  • 1 1/2 lb
    boneless skinless chicken, cut in 1/2-inch pieces
  • 2 to 3 tsp
    creamy peanut butter
  • 1 Tbsp
    red curry paste
  • 1/8 cup
    fish sauce
  • 3 1/2 Tbsp
    brown sugar
  • 1/2 cup
    finely chopped roasted peanuts
  • 1 bunch
    fresh spinach leaves

How To Make chicken rama in thai peanut sauce

  • Coconut milk and ginger in a medium saucepan.
    1
    Add coconut and ginger to a medium saucepan, and stir until well blended. Cook it over medium heat and bring it to a boil.
  • Chicken pieces added to the saucepan.
    2
    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).
  • Removing the chicken from the saucepan.
    3
    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.
  • Preparing the peanut sauce.
    4
    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.
  • Adding the chicken to the peanut sauce.
    5
    Add the chicken to the saucepan and heat for another 2 minutes.
  • Chicken Rama in Thai Peanut Sauce over spinach.
    6
    Arrange the fresh spinach on individual plates. Spoon the chicken and peanut sauce over the spinach leaves, and serve immediately while still warm.
  • 7
    Serving suggestion: Classic side dishes to accompany this dish are steamed white rice and Pad Thai noodles.
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