Thai Pra Ram Chicken
Thai Pra Ram Chicken is a rich and flavorful dish that combines tender chicken strips with a creamy, aromatic peanut sauce, perfect for a comforting weeknight dinner or an impressive meal for guests. This recipe pairs juicy chicken, seasoned with salt and pepper, with a luscious blend of coconut milk, creamy peanut butter, red curry paste, and fresh lime juice to create a sauce that's packed with Thai-inspired flavor. Served alongside perfectly steamed broccoli, carrots, and baby spinach, all atop fragrant jasmine rice, this dish is as nutritious as it is satisfying. Finished with optional garnishes like crushed peanuts and fresh cilantro, each bite is a delightful balance of savory, sweet, and tangy notes. Quick to prepare in just under an hour, this Thai Pra Ram Chicken is perfect for anyone craving an authentic, homemade Thai experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 400 milliliters Coconut milk
- 0.5 cup Creamy peanut butter
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Fresh lime juice
- 1 tablespoon Red curry paste
- 2 cloves Garlic cloves
- 250 grams Broccoli
- 2 medium Carrot, sliced
- 100 grams Baby spinach
- 1.5 cups Jasmine rice
- 3 cups Water (for rice)
- 2 tablespoons Crushed peanuts (optional)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
1. Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 more minutes.
2. Cut the chicken breast into thin strips. Season with salt and black pepper.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Reduce the heat to medium and stir in the red curry paste.
5. Add the coconut milk, peanut butter, soy sauce, brown sugar, and lime juice. Stir well and simmer for 5-7 minutes until the sauce thickens slightly.
6. Steam the broccoli and carrots in a steamer basket over boiling water for about 5 minutes, until tender but still crisp. Add the baby spinach to the steamer for the last minute to wilt.
7. Return the cooked chicken to the skillet with the peanut sauce, stirring to coat the chicken evenly.
8. To serve, scoop jasmine rice onto each plate. Top with the steamed vegetables and the chicken in peanut sauce.
9. Garnish with crushed peanuts and fresh cilantro if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6584 mg | 286% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 57.7 g | ||
| Protein | 196.2 g | 392% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4076 mg | 87% | |
*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.
