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.

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Name: Chicken Rama in Thai Peanut Sauce
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: not set
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; 1/4 cup fish sauce; 3 1/2 tablespoons brown sugar; 1/2 cup finely chopped roasted peanuts; 1 bunch spinach leaves

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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
1/4 cup fish sauce
3 1/2 tablespoons brown sugar
1/2 cup finely chopped roasted peanuts
1 bunch spinach leaves

-6 serving(s)

INSTRUCTIONS

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NOTES

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Chicken Rama in Thai Peanut Sauce

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 
1/4 cup fish sauce 
3 1/2 tablespoons brown sugar 
1/2 cup finely chopped roasted peanuts 
1 bunch spinach leaves

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.

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Nutrition

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Serving Size: 1 -6 serving(s) (225
Recipe Makes: 4-6 serving(

Calories: 312
Calories from Fat: 189 (61%)

Amt Per Serving		% DV

	Total Fat 21g	28 %
	Saturated Fat 18.2g	91 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 1476.8mg		51 %
Potassium 796mg		21 %
Total Carbohydrate 31.1g		9 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 28.7g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 312

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REVIEWS

ScottAndSue

This is a very good Rama recipe that rivals the Rama Chicken at most Thai restaurants. Maesri red curry paste works well in this recipe and the amount can be adjusted to suit your tolerance for heat.

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