Monday, June 4, 2012

PraRam Chicken - Thai Style

DH and I used to go to this great Thai restaurant on the North Shore in Sydney. One night we decided to try their special - Praram Beef. We loved it instantly and we would frequently go back to the restaurant just to have it. They served tender strips of beef lathered in praram sauce on a bed of delicate tempura bok choy. The last time we went to the restaurant, eager for our favourite meal, we were told it was no longer available. We were so disappointed. The next day, DH searched the web and found me this recipe. Now we can have the same delicious meal at home. Here I have made it with chicken, but you can substitute with beef (something I've done often) or even prawns.

What you will need for the Sauce:
2 Tbsp Massamam or Red Curry Paste
½ Cup Peanut Butter (smooth or crunchy)
½ tsp Coriander Powder (or ground coriander seeds)
½ tsp Cumin Powder (or ground cumin seeds)
2 Tbsp Brown Sugar
1 tsp Paprika
1 tsp Vegetable Oil
2 Tbsp mild Soy Sauce
400ml can Coconut Milk

Sauce Ingredients
First heat the vegetable oil in a saucepan on low heat. Add the top floaters of the coconut milk (the thick "skin" or residue on top of the coconut milk from the can).

Coconut milk - see the "skin" on the tin lid, that is what is meant by floaters
Add the curry paste, paprika, peanut butter, coriander powder, and cumin powder. At this stage the sauce will be very fragrant. Stir constantly to assist the peanut butter in melting and to ensure nothing sticks or burns the bottom of the pan.  Stir and cook on low heat until the oil separates. You will know when this happens because the sauce itself will be very bright orange and the oil will be puddling away from the sauce.

In with the ingredients for the sauce 
Add the remaining coconut milk, brown sugar and soy sauce to the pan. Bring to the boil, stirring to ensure there is no burning or sticking, and remove from the heat. Set aside while you cook the chicken.

Sauce completed
What you need for the rest of the meal:
1 Cup diced chicken (as big or small as you like)
2 ½ Cups spinach leaves
1 Cup Peanut Sauce (made as above)
1 Tbsp Ground Peanuts

Cook the chicken how you desire. I like to pan fry mine for this recipe. Careful you don't overcook the meat so it is tough and chewy, or undercook the meat so it's raw. When the chicken is cooked, add the peanut sauce and cook until the sauce is reheated.
Chicken cooked and sauce in 
Serve with steamed rice and vegetables of your choice. Season with salt and pepper to taste. Serves 4 - 6.

Dinner is served
This recipe is also perfect for satay skewers, and as a dipping sauce for rice paper rolls.

Original recipe from here

For more photos visit my Facebook page here


  1. This looks really good. We love Thai food at our house - going to have to try this out!

  2. Thanks Ashley. This is such a delicious meal, everyone will love it.

  3. We added almost a tablespoon of grated ginger to start of peanut sauce and ended up adding more red curry paste to taste. Some red pepper flakes could have been good as well. Some of the red curry pastes can be quite salty, so be careful. Homemade curry pastes are always best but take some work...

  4. Interestly, the original name for this is Pra Rama Long Song. Literally, King Rama Takes a Shower.