Chicken Rama in Thai Peanut Sauce
Indulge in the bold and creamy flavors of Chicken Rama in Thai Peanut Sauce, a crowd-pleasing dish that's both comforting and full of authentic Southeast Asian flair. Tender strips of seasoned chicken breast are bathed in a luscious peanut sauce made with creamy peanut butter, rich coconut milk, tangy lime juice, and a hint of red curry paste for a perfect balance of savory, sweet, and mildly spicy flavors. Served atop a bed of steamed baby spinach and paired with fluffy jasmine rice, this meal is a harmonious blend of taste and texture, topped with crunchy roasted peanuts for the ultimate finishing touch. Ready in just 35 minutes, this Thai-inspired recipe is an easy, wholesome dinner that's as satisfying as it is delicious. Ideal for weeknight meals or impressing guests with minimal effort!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breast
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons vegetable oil
- 5 cups baby spinach
- 1 cup unsweetened coconut milk
- 0.5 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- 2 garlic cloves, minced
- 0.25 cup roasted peanuts (for garnish)
- 2 cups cooked jasmine rice (for serving)
Instructions
Slice the chicken breasts into thin strips and season with salt and black pepper.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken and sauté for 5-7 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil and sauté the minced garlic for 1 minute, until fragrant.
Reduce the heat to medium-low and add the coconut milk, peanut butter, soy sauce, brown sugar, red curry paste, and lime juice. Stir well until the sauce is smooth and begins to simmer, about 3-5 minutes.
Return the cooked chicken to the skillet and toss to coat in the peanut sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.
In a separate pot, steam the baby spinach for 2-3 minutes, or until wilted, and divide it evenly among serving plates.
Spoon the chicken and peanut sauce over the steamed spinach.
Serve hot with cooked jasmine rice on the side and garnish with roasted peanuts for added texture and flavor.
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3655 mg | 159% | |
| Total Carbohydrate | 178.8 g | 65% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 26.8 g | ||
| Protein | 198.8 g | 398% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 386 mg | 30% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2668 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
