Best 4 Swimming Rama With Peanut Sauce Recipes

CHICKEN RAMA IN THAI PEANUT SAUCE

Steps:

• 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. 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. 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. 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. Add the chicken to the saucepan and heat for another 2 minutes.
• 6. Arrange the fresh spinach on individual plates. Spoon the chicken and peanut sauce over the spinach leaves, and serve immediately while still warm.
• 7. Serving suggestion: Classic side dishes to accompany this dish are steamed white rice and Pad Thai noodles.

"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.

SWIMMING RAMA CHICKEN ON FRESH SPINACH RECIPE

Steps:

• Peanut Sauce Preparation: 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, brown sugar, fish sauce, paprika and red pepper; stir until smooth. Slowly stir in coconut milk until well blended. (At this point, the sauce may be cooled, covered and refrigerated up to 2 days in advance.) Stir sauce constantly over medium heat until bubbling gently. Stir in lime juice. Chicken Preparation: Thinly cut chicken into 2 inch strips. Grind together red chili peppers, lemon grass and kaffir lime leaves in a food processor. Heat oil to medium-high and saute pepper mixture for 3 minutes. Add chicken and cook for 5 minutes or until cooked. Reduce heat to medium low. Add peanut sauce. Serve on bed of fresh spinach with coconut rice.

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.