Thai Pra Ram Chicken with Peanut Sauce
Servings: 4–6
Preparation Time: 25–40 minutes
Ingredients:
- 3–4 chicken breasts, cooked and cut into cubes or strips
- 2 cups carrots and broccoli or stir-fry vegetables
- cooked jasmine rice
Sauce:
- 1/2 cup whole sugar
- 1/2 cup creamy peanut butter
- 4 tablespoons organic soy sauce
- 3 tablespoons water
- 2 teaspoons coconut oil
- 2 garlic cloves, crushed
- 1 1/2–2 cups coconut milk*
- 1 teaspoon curry powder
- 1/2–1 teaspoon red pepper flakes
Directions:
Cut chicken into cubes or strips (and boil if raw). Cut carrots and broccoli into small/medium pieces.
Combine sugar, peanut butter, soy sauce, water, coconut oil, and garlic in a saucepan over medium heat. Heat until bubbling, then reduce heat to medium low. When peanut butter and sugar are completely dissolved, slowly add coconut milk, stirring until the sauce is a nice caramel color. Add curry powder and red pepper flakes, stir, and simmer on low to thicken.
Place vegetables in a wok with about an inch of water, cover, and cook on medium-high until vegetables are mostly soft. Drain water and add chicken and sauce to the wok. Stir until everything is combined and hot.
Serve over a bed of jasmine rice.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Anna, Franklin, WV.
