Chicken Rama in Thai Peanut Sauce

 

Ingredients:

Servings:
4 4

4-6

Servings Size

• 
  

• 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

Directions:

Prep Time: 15 mins
Total Time: 30 mins

1. 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. 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. 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. 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. 5 Add the chicken, and heat for another 2 minutes.
6. 6 Arrange the spinach on plates.
7. 7 Spoon the chicken and peanut sauce over the spinach leaves,.
8. 8 Classic side dishes to accompany this dish are steamed white rice (calrose rice is especially fitting) and pad Thai noodles.