Thaipadpraram Recipes

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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!

THAI PAD PRA RAM



Thai Pad Pra Ram image

Make and share this Thai Pad Pra Ram recipe from Food.com.

Provided by Ebony Enchantress

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 chicken breast halves, cubed (drained and cubed) or 4 vegetarians substitute tofu (drained and cubed)
1 (8 ounce) can baby corn
sliced fresh mushrooms (or one can, drained)
1 bunch broccoli floret (cut)
1 (227 ml) can water chestnuts
jasmine rice (prepared by instructions)
satay peanut sauce (or Thai Peanut sauce prepared with coconut milk)

Steps:

  • Heat a slightly oiled wok/skillet (medium/high). Stir fry chicken until no longer pink. Prepare the rice while stir frying the chicken.
  • Add vegetables to chicken in wok/skillet and stir fry for approximately 3 minutes (too long and the vegetables will become soggy). When done, you can place a serving of rice on plate with stir fry on top, then add Satay or Thai Peanut sauce to the top. If you prefer, you can also combine just the vegetables and sauce. This is my variation on my favorite dish at my favorite Thai establishment.

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