Pra Ram (Chicken with Thai Peanut Sauce)

“There are three items in Thai cuisine that I absolutely love: Thai Iced Tea, Fried Banana with Coconut Ice Cream, and Chicken with Thai Peanut Sauce. Finding the right Peanut Sauce recipe necessitated a little research into Thai Curries. I don’t handle spice well, but Thai Peanut Sauce wouldn’t taste right without a little curry. I found a blog which suggested Massaman Curry Paste for a more mild flavor, and it was exactly the flavor I was looking for.

From my Grandma’s recipe I used ‘cream of coconut’ (since I had it in the cupboard) which is a sweetened coconut mixture used in making Pina Coladas. Hint: look for it in the liquor isle of the grocery store. When using cream of coconut, be sure to buy unsweetened peanut butter, or the sauce will turn out a bit too sweet. A more traditional way to make this would be to start with actual coconut milk, still use unsweetened peanut butter, but then add sugar to taste.” – April Ferre

Pra Ram (Chicken with Thai Peanut Sauce)

Course: Main Courses – Poultry
Cuisine: Thai

Ingredients

  • 1 16 Ounce Jar Natural Unsweetened Smooth Peanut Butter
  • 1 15 Ounce Can Cream Of Coconut (* see note)
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Massaman Or Red Curry Paste (** see note)
  • 1/2 Teaspoon Salt

Instructions

  • Combine all ingredients in medium saucepan over medium-high heat, stirring constantly until well combined and heated through. Do not let the mixture scorch the bottom of the pan. Remove sauce from heat and cool slightly.
  • Serve over chicken or fried tofu with parboiled bok choy or fresh spinach and rice.
  • Sauce will keep in the refrigerator for weeks or it can be frozen. Refrigerated peanut sauce may need to be thinned with a little water or coconut milk upon reheating.

Notes

* Or one 13.5 ounce can Coconut Milk and 3/4 cup sugar (or to desired sweetness).
** The amount of curry paste can be adjusted to vary the heat to your taste. Use Red Curry Paste for spicier palates or Massaman Curry Paste for a milder, though slightly different flavor.

2012 Modified Recipe – April Ferre – From a combination of my Grandma’s recipe (Jean Hansen) and a blog post at www.shesimmers.com

Pad Thai

“This was my first experience with Thai food, both cooking it and eating it, and it was definitely a good one. The thickened coconut milk is really a must with this, and I highly recommend garnishing with hard boiled egg slices as well.” – April Ferre

Pad Thai

Course: Main Courses – Pasta & RIce
Cuisine: Thai

Ingredients

  • 1 Can Coconut Milk Sweetened to Taste
  • 2 Teaspoons Cornstarch
  • 8 Ounces Rice Noodles
  • 3 Tablespoons Oil
  • 3 Garlic Cloves Minced
  • 1/4 Cup Dried Shrimp/Prawns
  • 1/4 Cup Fish Sauce
  • 1/4 Cup Sugar
  • 2 Tablespoons Tamarind Or Lime Juice
  • 1 Tablespoon Paprika
  • 1/2 Cup Fried Tofu Optional
  • 1 Egg Beaten
  • 1/4 Cup Chives In 1-Inch Lengths
  • 1/4 Cup Ground Roasted Peanuts
  • 1 Cup Bean Sprouts
  • Hard Boiled Eggs Sliced, Optional

Instructions

  • The night before, sweeten coconut milk with sugar to taste. Reserve a small amount in a small bowl and combine with cornstarch. In a small saucepan, bring the remainder of the coconut milk to a simmer. Add cornstarch mixture and cook until thickened. Cool. Refrigerate overnight.
  • In separate bowls, soak the rice noodles and dried shrimp in cold water for 30 minutes, or until soft. Drain, and set aside.
  • Heat a large skillet until hot, then add oil. Add the garlic and dried shrimp; stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
  • Add the fish sauce, sugar, tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu and egg.
  • Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced. Mix in the chives, peanuts and bean sprouts.
  • Place on serving dish and garnish with any of the following: bean sprouts, chives, banana blossom, lime wedges, hard-boiled egg slices. Additionally, top with thickened coconut milk and/or more fish sauce.

2002 Recipe – Hon Seng and Samen Son

Sauce for Fish

“I had dinner over at Hon and Samen’s apartment one night, and she served this over fried whole fish with rice. I think it was the first time I was presented on the table with a whole fish looking at me. I wasn’t sure how I was going to like it, but the polite thing is to eat what you are served. I ended up really liking it. The sauce itself takes a little bit of getting use to, as Thai fish sauce is quite pungent and a very different flavor. This is the sauce to use over whole trout.” – April Ferre

Sauce For Fish

Course: Main Courses – Fish & Seafood
Cuisine: Thai

Ingredients

  • Lime Juice
  • Nam Pla (Fish Sauce)
  • Water
  • Green Onion

Instructions

  • Combine all ingredients. Pour over fish before serving. Serve with Rice.

2002 Recipe – Hon Seng

Fish with Tart Thai Sauce

“This is really best served over whole fish with a generous portion of rice. A similar recipe is Sauce for Fish.” – April Ferre

Fish With Tart Thai Sauce

Course: Main Courses – Fish & Seafood
Cuisine: Thai

Ingredients

  • 1/2 Carrot Peeled And Grated
  • 2 Tablespoons Lime Juice
  • 1 Tablespoon Rice Or Red Wine Vinegar
  • 2 Teaspoons Soy Sauce
  • 3 Tablespoons Water
  • 1 1/4 Teaspoon Sugar
  • 1/4 Teaspoon Chili Oil
  • 2 Teaspoons Fresh Cilantro Minced
  • 1/4 Cup Fresh Cilantro Sprigs Divided – For Steamed Fish
  • 1 1/3 Pound Rockfish Fillets

Instructions

  • Combine all ingredients except fish and cilantro sprigs. Set aside.
  • To steam: place the fish on a rack or in a bamboo steamer; lay cilantro sprigs on top of fish. Put over boiling water, cover and steam 12 minutes per inch thickness. Alternatively, fish may be fried.
  • Spoon sauce over the fish and serve with rice.

2003 Recipe – April Ferre – Seattle Times as posted by Mike Key