Thai Pra Ram Chicken with Peanut Sauce

Thai Pra Ram Chicken with Peanut Sauce

photo by recipe author

Servings: 4-6
Preparation Time: 25-40 minutes

• 3-4 chicken breasts, cooked and cut into cubes or strips
• 2 cups carrots & broccoli, or stir-fry vegetables
• cooked jasmine rice

SAUCE:

• 1/2 cup sucanat (or organic 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 to 1 teaspoon red pepper flakes

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 submitted by Anna, Franklin, WV

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