Swimming Rama With Peanut Sauce Recipes

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

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 WITH PEANUT SAUCE (SWIMMING RAMA) - OAMC

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.