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.

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Favorite Thai Coconut Curry

Ingredients:

• 2 pounds ground meat (I use lamb and beef or lamb and turkey.)
• 1 medium-sized onion, chopped
• 28 ounces coconut milk
• 1–4 teaspoons Thai red curry paste, or to taste (For kids, I use 1/2–1 teaspoon.)
• 1/2 cup vegetable stock
• 1/4 cup fish sauce
• 1 tablespoon honey
• 1 tablespoon molasses
• 1 (11-ounce) package frozen sugar snap peas
• 1 (8-ounce) can sliced bamboo shoots, rinsed and drained
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 (15-ounce) can Chinese mushrooms, drained
• cilantro
• 1/4 cup shredded, unsweetened, dried coconut

Directions:

Brown meat and onion together, and drain and set aside.

In a wok or large fry pan, bring to boil 4 ounces coconut milk, curry paste, vegetable stock, fish sauce, honey, and molasses. Simmer for 15 minutes. Add remaining ingredients, including remaining coconut milk. Simmer for 15 minutes more. Stir in browned meat and onions.

Garnish with cilantro and shredded coconut and serve with rice. I really like this with sushi rice, rinsed well, and steamed.

Recipe submitted by Peggy, Jupiter, FL.

stock photo

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