Thai Rama Chicken Recipes

CHICKEN RAMA IN THAI PEANUT SAUCE

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.

THAI PRA RAM CHICKEN

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!

THAI RAMA CHICKEN

Steps:

• Method for Chicken: Place chicken in medium bowl. Add oyster sauce, soy sauce, vegetable oil, and sugar and let marinade for 15 minutes. Cook chicken in boiling water for just a minute or two, drain and set aside.
• Method for Sauce: In mortar and pestle, pound peanut until very fine and smooth. Set aside. In a wok, heat coconut milk. Keep stirring until coconut oil comes up to the surface, then add red curry paste. Cook until fragrant. Add more coconut milk if you prefer. Season with sugar, tamarind and fish sauce. Add peanut, stir until combined, and let it all cook for a few minutes longer. Remove from heat.
• Final Preparation and Serving: Cook broccoli in boiling water for 1.5 minutes. Immediately transfer to ice cold water. THis stops the cooking process. Drain and place cooked broccoli on serving plate. Next put the cooked chicken over the broccoli. Pour peanut sauce over the chicken. Enjoy with fresh steamed jasmine rice.

SWIMMING RAMA WITH PEANUT SAUCE

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.