CHICKEN RAMA IN THAI PEANUT SAUCE
We see why Vicki is proud of this recipe. This Chicken Rama tastes very authentic. The creamy peanut butter sauce is so easy to prepare. With a very mild spice, its nutty flavor pairs well with the coconut milk. If you like spicier food, add some red pepper flakes. Serving this over spinach adds a nice fresh taste to the dish. It...
Provided by Vickie Parks
Categories Chicken
Time 40m
Number Of Ingredients 9
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.
CHICKEN WITH PEANUT SAUCE (SWIMMING RAMA) - OAMC
This comes from a oamc book called "Fix, Freeze, Feast" and is really delicious! Its one of my favorite Thai type dishes and I usually serve it on top of fresh spinach leaves (for me) and on steamed rice (for DH & kiddos) . This is meant as a OAMC dish so it uses a large package of chicken such as you would purchase at a warehouse store. This makes 3 entrees and each entree serves 4-6 people.
Provided by JillAZ
Categories Chicken Breast
Time 35m
Yield 12-18 serving(s)
Number Of Ingredients 6
Steps:
- Rinse chicken breasts and cut into 1" pieces.
- Place coconut milk, fish sauce, curry paste and honey in a large pot and bring to a simmer over medium heat.
- Once sauce is simmering, add chicken pieces and cook for about 20 minutes or until chicken is cooked through and no longer pink.
- Remove from the heat and stir in the ground peanuts.
- Allow to cool.
- If freezing:.
- Divide evenly among 3 gallon sized freezer bags.
- Seal, pushing out as much air as possible.
- Label and freeze.
- To serve:.
- Thaw in refrigerator.
- Place chicken mixture into a large skillet and bring to a simmer over medium heat.
- Do not boil - the sauce will curdle!
- To serve:.
- Serve over fresh baby spinach leaves or over steamed rice.
Nutrition Facts : Calories 802.2, Fat 36.9, SaturatedFat 19.3, Cholesterol 145.3, Sodium 1002.6, Carbohydrate 62.9, Fiber 2.5, Sugar 56.2, Protein 56.4
SWIMMING RAMA WITH PEANUT SAUCE
No - it's not a fish recipe but this chicken does swim! This is another flavourful meal from Thai Cooking & More. I've slightly modified it. NOTE- peanut sauce can be made up to 2 days in advance to help save time
Provided by Debi9400
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
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.
BUTTER SWIM BISCUITS
Making biscuits usually involves cutting chilled butter into flour and racing against time before the dough warms up. This recipe throws all the rules out the window for the easiest biscuits you'll ever make! A simple buttermilk dough gets mixed together and spread directly into a baking pan -- no rolling pin, refrigeration or biscuit cutter needed. The trick is pouring in a stick of melted butter that submerges the dough (hence the name!) and seeps in as the biscuits bake for tender, flaky perfection. While the biscuits are still hot, a drizzle of honey and sprinkle of flaky salt add just the right sweet and salty accents. Served warm with butter and jam, they're absolute heaven.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 9 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Combine the flour, sugar, baking powder and kosher salt in a large bowl and whisk together. Pour in the buttermilk and use a wooden spoon to stir into a thick dough without overworking it -- some dry spots are ok.
- Pour the butter into an 8-by-8-inch baking pan. Scrape the dough into the pan and spread to the edges. Use a butter knife to slice the dough into 9 equal squares. Bake for 22 to 25 minutes until golden brown on top and a toothpick inserted in the center comes out clean.
- Remove from the oven and drizzle the honey over the top. Sprinkle with sea salt and let cool in the pan for at least 10 minutes before slicing and serving with butter and jam.
SWIMMING ANGEL
This comes from the WSU extension office. I just love the name. It can be made vegetarian, just leave off the chicken. Other proteins such as shrimp or beef can also be used. Steamed bean sprouts can be placed under the leaves on the platter, and a nice side dish to this is steamed white or brown rice.
Provided by CJAY8248
Categories Asian
Time 5m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place spinach on platter.
- Sprinkle chicken over leaves and top with sauce and chopped peanuts.
Nutrition Facts : Calories 152.1, Fat 7, SaturatedFat 1.6, Cholesterol 52.5, Sodium 88.8, Carbohydrate 2.3, Fiber 1.4, Sugar 0.4, Protein 19.9
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