Thai Rama Chicken, 'Praram Long Song'

Yum. Had forgotten about this recipe. Cannot wait to make it-thanks!

when made it was too hot and the sauce was runny and white. Will stick to the restaurants but thanks anyway

The flavor in this recipe is amazing and I feel quite elated that I can create an authentic Thai taste from home. I doubled the recipe for the sauce...including the red curry. I believe next time that I will only use the 1 Tbl. of red curry even if I double the liquid portions in this recipe. That way my kids won't be complaining about the spiciness. A.C.

This was so delicious and easy to turn into a vegan recipe. I used seitan instead of chicken which was a great substitute. The flavors in this were phenomenal. I love this website.

Firstly I would lightly stirfry the protein whether it's bean curd or chicken. Boiling will wash any marinade taste away.Then chinese broccoli tastes much better than the Western stuff and that can be quickly boiled til tender with no loss.and alittle extraTamarind never hurts....

My name is Felix, I'm Swiss - that's why I'm not a customer (too far from the US of A!), but a fan of your great website and especially of your absolutely delicious recipes.
I did not try them all - but a lot of. And always with a big success. So thank you once more for your culinary arts.

I'm a cooking book writer, mostly for Swiss and Italian food. As an example please see my last book "Naturally fresh & delicious":

But I love to cook Thai food as well for me and my friends. Meanwhile I settled down in Thailand.

In your last newsletter you mentioned something like "help us to improve the Thai Rama Chicken Recipe". This preparation is one of my favorite, and it is based on YOUR recipe, which I prepared for the first time long ago. But when I compare my note with your actual recipe, it is completely different! I can not reconstruct, wether my note was adapted with my own experience, or if it is your former original - anyway it appears to me better than the actual version! See my notice below.
I also take the liberty to write a comment about the actual picture of this dish: unfortunately it looks not yummy, because the chicken stripes are just drown with a thick gravy. But sadly I never took a picture when I cooked this dish ...
With my very best regards from South Thailand,
Felix
___

My version of the recipe - but I noted "source: importFood.com"!

Thai Rama Chicken
serves 2

2 tablespoons vegetable oil
2-3 garlic cloves, coarsely chopped
2 Thai shallots, coarsely chopped
1 tablespoon fresh ginger, coarsely chopped
2 fresh red spur chiles, chopped including the seeds
   fry all in a wok until fragrant. Drain, transfer in a mortar and pestle, pound until very fine, then put aside.

30 g raw peanuts
   fry in the remaining oil over low heat until golden brown. Drain, pound in a mortar until very fine, then put aside.

150 g chicken breast, sliced
1 teaspoon curry powder
   mix well, fry in the remaining oil until golden, drain and set aside.

1 teaspoon matsaman curry paste
   fry together with the peanut paste in the same wok.

150 ml coconut milk
150 ml water
1/2 cube chicken stock
   add together with the already pounded paste and the chicken, bring to a boil and cook until the sauce becomes creamy.

1/2 tablespoon palm sugar
1/2 lime, juice
salt
   season to taste.

50 g cabbage, cut into small strips
4 cherry tomatoes, cut into quarters
   add and serve immediately.

-> the tomatoes are definitely not authentic, but for a color effect

Hello! I am a chef and love doing SE Asian cuisines of all types. My suggestions are these: -Panfry the chicken breasts until halfway done to get color, then marinate and finish in the oven with the marinade -After you blanch the broccoli, do not plunge in cold water. Leave in a colander over a bowl in the refrigerator to cool. Broccoli retains a lot of water in the flowers and will make the sauce thin. Thanks

Felix Haefliger's version sounds like the ticket! Punch it up just a bit with the peppers. Maybe add some kafir lime leaves too.

Per your request for suggestions to improve on the PraRam Long Song, I like using the Lobo Satay Seasoning Mix packets as a base for the recipe. The 4S's can be balanced to taste but here's roughly what I use:

1 packet Lobo Satay Seasoning Mix
1 13.5oz can Coconut Milk
1 clove of garlic
2 green onions chopped
3 tablespoons fish sauce
2 tablespoons of palm sugar (or 1 Tbspn White sugar and 1 Tablespoon brown sugar)
1-1/2 tablespoons peanut butter
Roasted Chile Paste and/or Ground Thai chili powder to desired heat level
1 kaffir lime leaves thinly sliced
About 7 -8oz of baby spinach (could use brocolli but spinach is very common in Minnesota versions of PraRam)
1/2-3/4 pound of chicken or pork -- I marinate the meat in the "A" packet for a half hour or so.
Jasmine Rice although I've also served over rice noodles as well (use less sauce then)
1 to 2 tablespoons chopped peanuts sprinkled on the top

This recipe serves 4-6 people, for 2 people make a half batch cut the ingredients in half using a 5oz can or 8oz carton of coconut milk and only 1/2 of the Lobo A & B packets.