Thai one on

By Chef Kady Guyton
May 31, 2010

America being the melting pot that it is has the luxury of many different cuisines within our borders - and a few that we just made up on the spot. Pra ram is one that was pulled from thin air, it's also a great accompaniment to the spring greens that are coming up right now.

Pra ram is a dish that's found on most Thai restaurant menus in the United States and is a favorite of many diners, including me. Despite not usually being found found in Thailand, this dish does a pretty good job of capturing the flavors of Southeast Asia. (From my limited research, pra ram seems to be the chop suey of Thai food: it sprang into creation on this side of the Pacific for people who like Thai made from local ingredients at hand.)

The sauce is really what makes pra ram what it is. The recipe below can be used as a stir fry sauce, a dipping sauce for spring rolls or fresh vegetables or it can be thinned down a bit and used to dress a salad.

Unlike a lot of Asian sauces, this one uses ingredients easily found in any grocery store. The use of peanut butter does drive the calorie count up higher than in other sauces, but it's also low in sodium and high in HDL - or the "good" fat. So enjoy it, but - like most things - moderation is the key.

Coconut seems to be a divisive flavor; people who like it really enjoy it and those who don't really hate it. If you are not a fan, don't worry. The coconut milk gives a slight sweetness and an overall smoothness to the finished product, but the coconut flavor is completely drowned out by the curry paste and peanut butter. Use regular coconut milk, not the light version. This sauce really needs the extra creaminess.

The addition of brown sugar may seem like an odd choice, but sugar is a key player in a lot of Asian food - especially sauces. The sweetness helps balance the heat from the curry and also give everything a nice depth of flavor.

Once the sauce is made, it can be stored in an airtight container in the refrigerator for up to a week.

To serve pra ram as a meal, stir fry spinach and other vegetables, your favorite protein - chicken and tofu are both excellent - and toss with the peanut sauce. Serve over hot jasmine rice.

Thai Peanut Sauce
Serves 4 to 6

2 tbsp. red curry paste
1/2 cup peanut butter (creamy or chunky)
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1 can (13.5 oz.) coconut milk
2 tbsp. brown sugar
1 tsp. paprika
1 tsp. vegetable oil
2 tbsp. soy sauce

Directions:
1. Heat 1 tsp vegetable oil in a saucepan and add small amount of coconut milk cream (float at the top of the can).

2. Add curry paste, paprika, peanut butter, coriander powder, and cumin powder. Stir and cook on low heat until oil get separated.

3. Add all coconut milk, brown sugar and soy sauce. Bring to a rolling boil and remove from the heat.