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Thai Rama Chicken, 'Praram Long Song'

Thai Rama Chicken, 'Praram Long Song'

This dish dates to the time of King Rama 5, about 140 years ago. Originally it was made with beef, but nowadays pork and chicken are often used. Praram is a name for the God Rama, or King Rama, in The Ramkian. The Ramakian is the Thai version of an Indian Hundu epic written 2000 years ago. Long Song translates as 'take a shower'.

Praram Long Song is a popular dish in American Thai restaurants, but not often found in Thailand. Americans are fond of the peanut sauce, and in our recipe it's quite delicious. Sometimes called Swimming Rama, you can use broccoli, spinach, or other greens of your choice.


For 4 Person(s)

Ingredients for chicken

  • Cups Chicken Sliced
  • 1 Tablespoon Oyster Sauce
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Vegetable Oil
  • 1 Teaspoon Sugar

Ingredients for sauce

Buy ingredients for this Recipe

Method for Thai Rama Chicken, 'Praram Long Song'

Method for chicken

Place chicken in medium bowl. Add all ingredients and let marinade for 15 minutes. Cook chicken in boiling water for just a minute or two, drain and set aside.

Method for sauce

In a mortar and pestle, pound peanut until very fine, and smooth. Set aside. In a wok, heat coconut milk. Keep stirring until coconut oil comes up to the surface, then add red curry paste. Cook until fragrant. Add more coconut milk if you prefer. Season with sugar, tamarind and fish sauce. Add peanut, stir until combined, and let it all cook for a few minutes longer. Remove from heat.

Final Preparation and Serving

Cook broccoli in boiling water for 1.5 minutes. Immediately transfer to ice cold water (we like to use theThai stainless skimmer to transfer from boiling pot to ice water). This stops the cooking process. Drain and place cooked broccoli on serving plate. Next, put the cooked chicken over the broccoli. Pour peanut sauce over the chicken. Serve on a Thai ceramic rectangle platter for nice results. Enjoy with fresh steamed jasmine rice.


Overall Rating (11)

4 out of 5 stars
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  • Anonymous

    Rated 4 out of 5 stars

    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.

  • Anonymous

    Rated 4 out of 5 stars

    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.

  • Les Katz

    Rated 4 out of 5 stars

    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....

  • Felix Haefliger

    Rated 4 out of 5 stars

    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

  • Lara Greenspan

    Rated 4 out of 5 stars

    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

  • Randy Hotz

    Rated 4 out of 5 stars

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

  • Chuck Nelson

    Rated 4 out of 5 stars

    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.

  • Kiwigirl

    Rated 4 out of 5 stars

    Made this tonight. Used chicken for us meat eaters, and Quorn pieces for the vegetarian in the house. Marinated the two separately, then baked at 200oC for 20 mins rather than boiled the meat. Used broccoli from the garden, carrots, cauliflower and beans for the veges - lightly boiled these for 3 mins. Cooked the peanut sauce as above, but took out 1/4 c for the non-peanut eater into a separate pot before add the peanuts. Reduced down the non-peanut sauce and the son thought the whole thing was fantastic.Everyone else thought the whole thing was amazing. We will be doing this one again. Thank you from Kiwi land.

  • joe

    this was good but my parents dont love me:(

  • Mizmaggie

    Rated 5 out of 5 stars

    We love this sauce! Very simple and great flavor. I sometimes substitute faux chicken stock for half the coconut milk, just to cut down on the calories because the two of us eat the whole recipe. Yum.


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