Rama Peanut Chicken
Submitted by BahamaMama
Peanut chicken curry simmered in coconut milk with red curry paste, ground roasted peanuts, spinach, and fish sauce. A Thai-inspired one-pot dish ready in 25 minutes.
YIELD
4 servingsPREP
5 minCOOK
20 minREADY
25 minThis Thai-inspired peanut chicken gets its rich, nutty sauce from ground roasted peanuts cooked right in the coconut milk with red curry paste. The combination of sweet brown sugar, salty fish sauce, and spicy curry paste creates that signature balance Thai food is known for.
You poach thinly sliced chicken breast in the coconut milk first, then set it aside while the sauce builds flavor. Stirring the peanuts into the simmering curry paste for a full 10 minutes lets them thicken the sauce and release their oils. The spinach goes in at the end so it wilts without turning to mush.
Pro Tips
- Slice the chicken as thin as you can. It cooks quickly in the coconut milk and stays tender.
- Stir the sauce constantly while cooking the curry paste and peanuts. Coconut milk scorches easily on the bottom.
- Drain the spinach thoroughly. Any extra water will thin out the sauce.
- Serve over jasmine rice or with rice noodles to soak up the sauce.
Variations
- Swap chicken for shrimp and add it in the last 3 minutes of cooking.
- Use fresh baby spinach instead of frozen for a brighter color and slightly different texture.
- Stir in a squeeze of lime juice right before serving for a hit of acid that brightens everything up.
Ingredients
Directions
Microwave (or just defrost) the spinach, and drain really well.
Cook the chicken in the coconut mile on medium heat about 10 minutes.
Since it is sliced so thinly, the chicken should be cooked.
Remove the chicken from the coconut milk and put aside.
In the saved milk, cook the red curry paste, sugar, fish sauce and peanuts on medium heat, stirring constantly for 10 minutes.
Add the spinach, and then the chicken.
Stir until warm. Serve.
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