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| Thai Pra Ram Chicken with Peanut Sauce |
| photo by recipe author |
Servings: 4-6
Preparation Time: 25-40 minutes
- 3-4 chicken [1] breasts, cooked and cut into cubes or strips
- 2 cups carrots & broccoli, or stir-fry vegetables
- cooked jasmine rice [2]
SAUCE:
- 1/2 cup sucanat (or organic whole sugar [3])
- 1/2 cup creamy peanut butter [4]
- 4 tablespoons organic soy sauce
- 3 tablespoons water
- 2 teaspoons coconut oil [5]
- 2 garlic [6] cloves, crushed
- 1 1/2 – 2 cups coconut milk*
- 1 teaspoon curry powder [7]
- 1/2 to 1 teaspoon red pepper flakes [7]
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 [8]. (See video at this link [8].)
Recipe submitted by Anna, Franklin, WV