Chicken And Spinach In Thai Peanut Sauce Chicken Rama Recipes

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"SWIMMING RAMA" THAI PEANUT SAUCE W/ SPINACH & PORK พระรามลงสรง



Provided by Pailin Chongchitnant

Number Of Ingredients 14

300g pork loin or chicken breast, thinly sliced
1 Tbsp fish sauce
3 Tbsp water
2 tsp oil
2 Tbsp cornstarch -
2 - 2½ Tbsp red curry paste
1½ cup coconut milk
2 Tbsp chopped palm sugar
1-2 tsp fish sauce
2-3 Tbsp tamarind juice
⅓ cup roasted peanuts, unsalted (see note 1)
1 ½ Tbsp toasted white sesame seeds (see note 2)
1lb morning glory or spinach
Optional condiment: Thai chili paste (see note 3)

Steps:

  • In a bowl, toss the pork or chicken with fish sauce, water and oil. Add cornstarch and toss well to mix; let marinate for at least 20 minutes or until all the water has been absorbed into the meat.
  • Reduce ½ cup coconut milk in a pot over medium heat until very thick.
  • Add curry paste and stir to break it apart. If you have a hard time getting the curry paste clumps to loosen, you can add a splash of coconut milk to help it along. Keep stirring until coconut oil starts separating away from the paste and the paste is sizzling.
  • Add the remaining coconut milk, fish sauce, palm sugar and tamarind and bring it to a simmer.
  • Meanwhile, place the peanuts and sesame seeds into a food processor and blitz until they turn into a coarse meal. You can also pound them in a mortar and pestle.
  • Stir the peanut mixture into the sauce and let it simmer gently for 20 minutes to allow the flavours to fully develop.
  • Once the sauce is done simmering, you can add more water if the sauce is too thick. It should be rich but can still pour easily without being gloppy. Taste and adjust seasoning as needed.

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.

THAI PRA RAM CHICKEN



Thai Pra Ram Chicken image

My husband's favorite Thai resturant serves this dish (his fave!) and he says he likes mine even better! I always serve it on top of a bed of white rice, following package directions for servings. Even my 5 year old says "this one's a keeper!" Also, the spinach can be substitued with a 2 lb. bag of stirfry veggies instead.

Provided by HappyCookingMommy

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts, cubed
1/2 cup water
1/2 teaspoon salt
18 ounces fresh spinach leaves
optional- 1 lb. frozen stirfry vegetables
1/2 cup sugar
1/2 cup creamy peanut butter
4 tablespoons soy sauce
3 tablespoons water
2 tablespoons cooking oil
1 teaspoon minced garlic
1 can coconut milk, shaken

Steps:

  • Heat wok or large non-stick skillet to medium heat and add 1/2 cup water. Add chicken and sprinkle with salt. Stir thoroughly until chicken is cooked and water is almost dried.
  • Meanwhile, in medium sized pot combine sugar, peanut butter, soy sauce, water, cooking oil, and garlic. Do not add coconut milk yet. Heat over medium heat until bubbling, stirring occasionally, then reduce heat to medium low. Once peanut butter and sugar has melted completely, slowly add cocnut milk, stirring until dark sauce has become caramel colored. Let sauce simmer over low heat to thicken.
  • Steam cook spinach leaves AND/OR follow cooking instructions on stirfry veggies package. Instead of adding the sauce that comes with the veggies, add enough prepared peanut sauce to coat veggies and cook together about 5 minutes.
  • Drain chicken, place it back into skillet, and add prepared peanut sauce to coat over medium heat.
  • To serve: Make a bed of white rice, then a bed of spinach. Add stirfry, then chicken. Top each serving with leftover peanut sauce and enjoy!

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 WITH PEANUT SAUCE (SWIMMING RAMA) - OAMC



Chicken With Peanut Sauce (Swimming Rama) - OAMC image

This comes from a oamc book called "Fix, Freeze, Feast" and is really delicious! Its one of my favorite Thai type dishes and I usually serve it on top of fresh spinach leaves (for me) and on steamed rice (for DH & kiddos) . This is meant as a OAMC dish so it uses a large package of chicken such as you would purchase at a warehouse store. This makes 3 entrees and each entree serves 4-6 people.

Provided by JillAZ

Categories     Chicken Breast

Time 35m

Yield 12-18 serving(s)

Number Of Ingredients 6

6 lbs boneless skinless chicken breasts
42 ounces coconut milk
1/4 cup fish sauce
2 tablespoons red curry paste
1 tablespoon honey
1 1/2 cups dry roasted peanuts, finely ground

Steps:

  • Rinse chicken breasts and cut into 1" pieces.
  • Place coconut milk, fish sauce, curry paste and honey in a large pot and bring to a simmer over medium heat.
  • Once sauce is simmering, add chicken pieces and cook for about 20 minutes or until chicken is cooked through and no longer pink.
  • Remove from the heat and stir in the ground peanuts.
  • Allow to cool.
  • If freezing:.
  • Divide evenly among 3 gallon sized freezer bags.
  • Seal, pushing out as much air as possible.
  • Label and freeze.
  • To serve:.
  • Thaw in refrigerator.
  • Place chicken mixture into a large skillet and bring to a simmer over medium heat.
  • Do not boil - the sauce will curdle!
  • To serve:.
  • Serve over fresh baby spinach leaves or over steamed rice.

Nutrition Facts : Calories 802.2, Fat 36.9, SaturatedFat 19.3, Cholesterol 145.3, Sodium 1002.6, Carbohydrate 62.9, Fiber 2.5, Sugar 56.2, Protein 56.4

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