Thai Rama Chicken Recipes

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

Ingredients

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

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

Ingredients

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