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Pra Ram (Chicken with Thai Peanut Sauce)

Course: Main Courses - Poultry
Cuisine: Thai


  • 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


  • 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.


* 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.