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, and 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.
