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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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)
Directions
Step 1
Slice the chicken breasts into thin strips and season with salt and black pepper.
Step 2
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.
Step 3
In the same skillet, add the remaining 1 tablespoon of vegetable oil and sauté the minced garlic for 1 minute, until fragrant.
Step 4
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.
Step 5
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.
Step 6
In a separate pot, steam the baby spinach for 2-3 minutes, or until wilted, and divide it evenly among serving plates.
Step 7
Spoon the chicken and peanut sauce over the steamed spinach.
Step 8
Serve hot with cooked jasmine rice on the side and garnish with roasted peanuts for added texture and flavor.
Nutrition Facts
| Serving size | (1590.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2664.2 |
| Total Fat 124.3g | 0% |
| Saturated Fat 26.0g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 344.2mg | 0% |
| Sodium 3776.9mg | 0% |
| Total Carbohydrate 208.9g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 23.5g | |
| Protein 186.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 857.3mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 2464.6mg | 0% |
Source of Calories