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Looking for a delicious, easy Thai chicken Rama recipe? Look no further! This dish is made with chicken, rice, and a variety of vegetables. It is perfect for busy weeknights or lazy weekends. In this blog, I will share with you a Thai chicken rama recipe that is extremely delicious. The resulting dish is sweet, spicy, and savory all at the same time.
This Thai chicken Rama recipe is a delicious way to enjoy a healthy and flavorful meal. The chicken is cooked in fragrant coconut milk and red curry sauce, making it a great option for those who are looking for a quick and easy meal. Serve this dish with some steamed vegetables or a side of naan bread to complete your meal.
How To Make Thai Chicken Rama
It is a simple and easy-to-make dish that can be enjoyed by all. The dish is made with chicken, coconut milk, and red curry paste. The chicken is cooked in a pan until it is tender and then it is served over rice. This dish can be customized to your own liking by adding different spices or flavors. Whether you are looking for an easy meal or something to enjoy as a special treat, this dish is perfect for you. Give it a try today!
Ingredients To Make Thai Chicken Rama
- 13 1/2 oz coconut milk
- 1 teaspoon ground ginger
- 1 1/2 lb boneless and skinless chicken (cut in 1/2-inch pieces)
- 2 to 3 teaspoons creamy peanut butter
- 1 tablespoon red curry paste
- 1/8 cup fish sauce
- 3 1/2 tablespoon brown sugar
- 1/2 cup roasted peanuts (finely chopped)
- 1 bunch of fresh spinach leaves
Step By Step Instructions To Make Thai Chicken Rama
Step 1
In a medium saucepan, combine coconut and ginger. Stir until well combined. Heat it over medium-high heat and bring it to a boil.
Step 2
Place the chicken pieces in the saucepan. Let the chicken simmer for 5-7 minutes or until it is cooked through.
Step 3
Transfer the chicken to a bowl, cover, and set aside. Put coconut milk back in the saucepan if any accumulates at the bottom.
Step 4
Add the peanut butter, red curry paste, fish sauce, brown sugar, and chopped peanuts to the coconut milk that has been saved. Stir constantly for about 10 minutes over medium heat until the sauce becomes creamy and not grainy.
Step 5
Then add the chicken to the saucepan and heat for another two minutes. Divide the fresh spinach among individual plates. While the spinach leaves are still warm, spoon the chicken and peanut sauce over them.
Step 6
A traditional side dish to serve with this dish is steamed white rice or Pad Thai noodles. Enjoy!
Tips For The Perfect Thai Chicken Rama
When it comes to Thai chicken rama, there are a few things you need to keep in mind. Here are a few tips to help make your dish perfect every time.
- Start with a well-seasoned chicken breast. The key to a great rama is the spices and flavors that go into the chicken itself. Don’t skimp on your seasoning here – a little bit of salt, pepper, and MSG will do the trick.
- Use fresh ingredients whenever possible. When it comes to tomatoes, for example, use vine-ripened tomatoes instead of the canned variety. Not only will this add flavor and juiciness to your dish, but it’ll also help keep things healthy.
- Serve with rice and a side of dipping sauce for extra flavor and enjoyment. Though not required, some people love to eat their chicken ramas with steamed jasmine rice and a fragrant ginger-lime dipping sauce like tamarind or pineapple.
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Final Thoughts
I hope you enjoyed this recipe for Thai Chicken Rama. This Thai chicken rama recipe is a perfect way to use up leftover chicken and simmered it in a delicious sauce made with coconut milk, ginger, and garlic. The dish is served over steamed jasmine rice and garnished with fresh cilantro leaves. This meal is easy to make, healthy and will leave you feeling satisfied for hours. Give it a try the next time you have some chicken on hand! Thanks for reading!
Thai Chicken Rama Recipe
Ingredients
- 13 1/2 oz coconut milk
- 1 teaspoon ground ginger
- 1 1/2 lb boneless and skinless chicken (cut in 1/2-inch pieces)
- 2 to 3 teaspoons creamy peanut butter
- 1 tablespoon red curry paste
- 1/8 cup fish sauce
- 3 1/2 tablespoon brown sugar
- 1/2 cup roasted peanuts (finely chopped)
- 1 bunch of fresh spinach leaves
Instructions
- In a medium saucepan, combine coconut and ginger. Stir until well combined. Heat it over medium-high heat and bring it to a boil.
- Place the chicken pieces in the saucepan. Let the chicken simmer for 5-7 minutes or until it is cooked through.
- Transfer the chicken to a bowl, cover, and set aside. Put coconut milk back in the saucepan if any accumulates at the bottom.
- Add the peanut butter, red curry paste, fish sauce, brown sugar, and chopped peanuts to the coconut milk that has been saved. Stir constantly for about 10 minutes over medium heat until the sauce becomes creamy and not grainy.
- Then add the chicken to the saucepan and heat for another two minutes. Divide the fresh spinach among individual plates. While the spinach leaves are still warm, spoon the chicken and peanut sauce over them.
- A traditional side dish to serve with this dish is steamed white rice or Pad Thai noodles. Enjoy!
Notes
- Start with a well-seasoned chicken breast. The key to a great rama is the spices and flavors that go into the chicken itself. Don’t skimp on your seasoning here – a little bit of salt, pepper, and MSG will do the trick.
- Use fresh ingredients whenever possible. When it comes to tomatoes, for example, use vine-ripened tomatoes instead of the canned variety. Not only will this add flavor and juiciness to your dish, but it’ll also help keep things healthy.
- Serve with rice and a side of dipping sauce for extra flavor and enjoyment. Though not required, some people love to eat their chicken ramas with steamed jasmine rice and a fragrant ginger-lime dipping sauce like tamarind or pineapple.