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Thai Peanut sauce Chicken "Praram Long Song"

Posted: 10/29/13
by Shizouka
This is one that was cobbled together from a couple other recipes. There should be some changes or omissions that can be done because of allergies *except peanuts*.

Alergy notes: fish sauce often contains shrimp, even if it doesn't say so on the bottle. If you have a shrimp allergy, omit this. As for peanuts, if you have a peanut allergy, you should probably stop reading you silly person.

This is a fun dish I love to do, though it can be a bit involved with several things cooking at once. So do some steps ahead of time if you don't want to let things get out of hand. The peanuts can be done ahead of time or some pre-roasted can be used instead. I'm crazy and often roast mine during cooking.

Serves 1-2 people. total cooking time is ~50 minutes

Ingredients

Chicken
1 chicken breast, thawed
Salt

Peanut sauce
1 tablespoon vegetable/cooking oil
1 tablespoon Thai red curry paste (Thai Kitchen Red Curry paste I found has been the best)
https://www.mccormick.com/thai-kitchen/ ... urry-paste
1 tablespoon packed brown sugar
2 garlic cloves, minced
1 cup regular or light coconut milk
1/3 cup chunky peanut butter
1/4 cup roasted unsalted peanuts, chopped
1 tablespoon line juice
1 tablespoon fish sauce
1 teaspoon Soy sauce

The Rest
leaf spinach - cleaned and washed. Amount varies on personal tastes. One bag or two bunches. I often get 2 bunches from the local farmer's market, but it requires more washing and cleaning ahead of time.

1 cup of white rice (Long or short grain)

Instructions:

If you are starting with a raw chicken breast, you want to get this going first. Trim off excess fat and any tiny bits of bone if whoever cut the breast was lazy. I have had one or two like that, but its rare. Pat the breast dry and lightly salt and maybe some pepper on both sides. Place the breast on a cooking sheet on top of a layer of aluminum foil and bake in the oven at 350 degrees F for 30 mins one one side, then 15-20 on the other side.

During this time is a good time to clean and get the spinach ready to cook. If you got unwashed fresh spinach, start this first after starting the chicken breast cooking. If you have pre-washed, just set it ready to cook in a microwave safe container.

If you're crazy and using raw peanuts, you want to lightly roast them now. In a small metal pan, roast them over medium low heat, moving and stirring them every minute or so. You don't need any oil. Please don't let them burn or forget them. A lot of things can be going on at once, so I highly recommend you use pre-roasted.

Once you have the chicken flipped and part way through the second side, you want to start the sauce and start the rice cooking in a rice cooker.

Heat the oil in a saucepan on medium heat, though one with higher walls is recommended to avoid splatter if you let the heat get a bit too high. Once the oil is shimmering, add the curry paste, brown sugar, and garlic. Cook and incorporate with a wooden implement, stirring constantly for around 1 minute. Don't let the heat get too high, you might want to pull the saucepan off the heat a moment afterwards.

Add the coconut milk and bring to a simmer. stir in the peanut butter until the sauce is smooth. do not overheat this as the oil will separate. Remove from heat and stir in the crushed peanuts, lime juice, fish sauce(*) and soy sauce (remember soy sauce Tsp, not Tbsp. I goofed this one once).

Start the spinach cooking, give it around 2-4 minutes depending on the power of your microwave.

The chicken should be done by now in the oven, If you can time things right, you can let it rest around 5 minutes before cutting, but you'll likely be hungry so cut it up, and add to the sauce.

Layer a bowl with rice, cooked spinach, and then your thai sauce chicken, and Enjoy!


Personal notes: using pre-roasted peanuts is usually best for time and concentration. Trying to roast them myself made me burn peanuts more than a few times from forgetting to stir them.
I was tempted and once made this with coconut rice, but I feel the peanut sauce obliterated the subtle flavors there, so it will be lost in the background and just add unnecessary calories.

Update: added red curry link since there are SO many types, and many are pretty meh. Especially non-descript ones. If you can find Thai Kitchen, that is the best I've found SO FAR. You could do better making it from scratch, but that is a bit of an insane level of cooking unless you deal in the many raw ingredients it takes.

Re: Thai Peanut sauce Chicken "Praram Long Song"

Posted: 10/29/13
by Kiarryn
Oh, this sounds delicious! Definitely trying it.

Re: Thai Peanut sauce Chicken "Praram Long Song"

Posted: 04/20/19
by Shizouka
Yeah, I went back to this and realized that I needed to add the link to the good curry paste. Bad paste can be very meh. Didn't want this to put anyone off because of crap ingredients.