CHICKEN RAMA IN THAI PEANUT SAUCE
We see why Vicki is proud of this recipe. This Chicken Rama tastes very authentic. The creamy peanut butter sauce is so easy to prepare. With a very mild spice, its nutty flavor pairs well with the coconut milk. If you like spicier food, add some red pepper flakes. Serving this over spinach adds a nice fresh taste to the dish. It...
Provided by Vickie Parks
Categories Chicken
Time 40m
Number Of Ingredients 9
Steps:
- 1. Add coconut and ginger to a medium saucepan, and stir until well blended. Cook it over medium heat and bring it to a boil.
- 2. Add the chicken pieces to the saucepan. Reduce the heat and let it simmer 5-7 minutes or until the chicken is cooked through (i.e., no pink remains).
- 3. With a slotted spoon, remove the chicken and transfer to a bowl; cover and set aside. If any coconut milk accumulates at the bottom of the bowl, just pour it back into the saucepan.
- 4. To the saved coconut milk, add the peanut butter, red curry paste, fish sauce, brown sugar, and chopped peanuts. Continue cooking over medium heat, stirring constantly, for 10 minutes or until the sauce is creamy and not grainy in appearance.
- 5. Add the chicken to the saucepan and heat for another 2 minutes.
- 6. Arrange the fresh spinach on individual plates. Spoon the chicken and peanut sauce over the spinach leaves, and serve immediately while still warm.
- 7. Serving suggestion: Classic side dishes to accompany this dish are steamed white rice and Pad Thai noodles.
SWIMMING RAMA WITH PEANUT SAUCE
No - it's not a fish recipe but this chicken does swim! This is another flavourful meal from Thai Cooking & More. I've slightly modified it. NOTE- peanut sauce can be made up to 2 days in advance to help save time
Provided by Debi9400
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Set steamer basket in a large pot; add water to within 1/4 inch of bottom of basket.
- Bring water to a boil over high heat. Layer about1/4 of the spinach in basket; cover and steam 15 seconds. QUickly turn leaves over with tongs. Cover and steam 15 seconds more (or until leaves are bright green and barely wilted).
- Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.
- Bring 6 cups of water to a boil in a large saucepan over high heat. Add chicken to boiling water; remove saucepan from heat. Let stand, covered, 5 minutes or until chicken is no longer pink in center.
- Prepare Peanut Sauce.
- Peanut Sauce:.
- Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
- Reduce heat to medium. Add peanut butter, fish sauce, paprika, cayenne and red pepper flakes; stir until smooth. Slowly stir in coconut milk until well blended. (at this point, cause may be cooled, covered and refrigerated up to 2 days in advance).
- Stir sauce constantly over mdium heat until bubbling gently. Reduce heat to medium-low. Combine cornstarch and water in a small cup; stir into sauce. Cook and stir 1- to 2 minutes or until sauce is thickened. Stir in lime juice.
- Drain chicken; stir into hot Peanut sauce. Pour mixture over spinach. Top with chopped peanuts and reserved red chili pepper.
ANGEL CHICKEN PASTA
A delicious, easy company dish - the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers.
Provided by Marian Collins
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
- Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Nutrition Facts : Calories 528.4 calories, Carbohydrate 48.3 g, Cholesterol 107.2 mg, Fat 18.5 g, Fiber 3.1 g, Protein 37.5 g, SaturatedFat 9.6 g, Sodium 1264.9 mg, Sugar 4.3 g
SWIMMING ANGEL
This comes from the WSU extension office. I just love the name. It can be made vegetarian, just leave off the chicken. Other proteins such as shrimp or beef can also be used. Steamed bean sprouts can be placed under the leaves on the platter, and a nice side dish to this is steamed white or brown rice.
Provided by CJAY8248
Categories Asian
Time 5m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place spinach on platter.
- Sprinkle chicken over leaves and top with sauce and chopped peanuts.
Nutrition Facts : Calories 152.1, Fat 7, SaturatedFat 1.6, Cholesterol 52.5, Sodium 88.8, Carbohydrate 2.3, Fiber 1.4, Sugar 0.4, Protein 19.9
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