Chicken Rama In Thai Peanut Sauce Recipes

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CHICKEN RAMA IN THAI PEANUT SAUCE



Chicken Rama in Thai Peanut Sauce image

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.

Provided by Northwestgal

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

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

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, and heat for another 2 minutes.
  • Arrange the spinach on plates.
  • Spoon the chicken and peanut sauce over the spinach leaves,.
  • Classic side dishes to accompany this dish are steamed white rice (calrose rice is especially fitting) and pad Thai noodles.

Nutrition Facts : Calories 570, Fat 39.1, SaturatedFat 21, Cholesterol 72.8, Sodium 1164.7, Carbohydrate 24.9, Fiber 4.4, Sugar 13.8, Protein 36.4

CHICKEN RAMA IN THAI PEANUT SAUCE



Chicken Rama in Thai Peanut Sauce 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...

Provided by Vickie Parks

Categories     Chicken

Time 40m

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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).
  • 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.
  • 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.
  • 5. Add the chicken to the saucepan and heat for another 2 minutes.
  • 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.

CHICKEN RAMA IN THAI PEANUT SAUCE



CHICKEN RAMA IN THAI PEANUT SAUCE image

Number Of Ingredients 9

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
1/2 tablespoon red curry paste
1-1/2T fish sauce
3 1/2 tablespoons brown sugar
1/2 cup finely chopped roasted peanuts
1 bunch spinach leaves

Steps:

  • 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. 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). 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. 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. 5 Add the chicken, and heat for another 2 minutes. 6 Arrange the spinach on plates. 7 Spoon the chicken and peanut sauce over the spinach leaves,.

THAI PEANUT CHICKEN



Thai Peanut Chicken image

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Provided by NIMITZ

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 8

Number Of Ingredients 13

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

Steps:

  • Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
  • Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
  • Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g

CHICKEN AND SPINACH IN THAI PEANUT SAUCE (CHICKEN RAMA)



CHICKEN AND SPINACH IN THAI PEANUT SAUCE (CHICKEN RAMA) image

Categories     Chicken

Number Of Ingredients 10

Sauce
small tin (160 ml) coconut milk
1 teaspoon ground ginger
2.5 tablespoons creamy peanut butter (crunchy is fine too)
3.5 tablespoon brown sugar
1 tablespoon hot sauce
1 tablespoon fish sauce (not required)
1/2 cup chopped peanuts (optional)
1 bunch washed spinach leaves (not baby spinach)
2 chicken breast, cut into bitesize pieces

Steps:

  • Mix all sauce ingredients in saucepan. Blend well and bring just to boil, then simmer for 5 minutes on medium. Fry chicken pieces in couple tablespoon of oil in fry pan til cooked thru (couple of minutes) Wilt the spinach. Best with a steamer of water and spinach in pan above water for about 30-60 seconds at most. Or can put in pan and add a bit of water and heat for 30 sec or so. You do not want to cook the spinach through - just wilt. Serve spinach on top of rice, then peanut sauce, and then chopped nuts if you have some.

SWIMMING RAMA WITH PEANUT SAUCE



Swimming Rama With Peanut Sauce 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

Provided by Debi9400

Categories     Chicken

Time 30m

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.

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay With Peanut Sauce image

Flavorful Thai-style chicken skewers are topped with a sweet and spicy peanut sauce. Serve with white rice for a complete meal!

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Thai

Time 2h40m

Yield 4

Number Of Ingredients 15

½ cup unsweetened coconut milk
2 teaspoons yellow curry powder
1 teaspoon white sugar
1 teaspoon fish sauce
½ teaspoon granulated garlic
1 pound skinless, boneless chicken breasts, cut into strips
8 skewers
2 tablespoons olive oil
¾ cup unsweetened coconut milk
1 tablespoon yellow curry powder
½ cup chicken broth
¼ cup creamy peanut butter
1 tablespoon white sugar
1 tablespoon lime juice
1 tablespoon fish sauce

Steps:

  • Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
  • Thread marinated chicken pieces onto skewers.
  • Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
  • Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 12.1 g, Cholesterol 69.9 mg, Fat 34 g, Fiber 2.7 g, Protein 31.7 g, SaturatedFat 17 g, Sodium 655.1 mg, Sugar 6.1 g

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