Recipe: Bathing Rama

[rollerdragon]

Here is a recipe for Bathing Rama, a tasty Thai dish that consists of chicken (or tofu!) marinated in a curry sauce, served over a bed of spinach and green onions, and topped with peanut sauce.




Bathing Rama


Marinade

1 Tbsp of fresh ginger root
2 Cloves of garlic
1/2 Tbsp of curry powder
1 Tbsp melted butter
1 Tbsp Cream

Slice up 1 cup of chicken breast or one block of extra firm tofu into strips and set aside. In a large bowl, mix up the marinade. Grate or finely chop the ginger root, and press or finely chop the garlic. Then add the curry powder and pound the mixture into a paste-like consistency. Next, melt the butter and add it to the mixture, then add the cream.

Next add the chicken or tofu and cover it in the marinade. If the marinade is too thick, a bit more cream can be added. Cover it all and set it aside for about an hour.

Next, brown the chicken in a pan at medium heat until done. Tofu may need a bit longer to get a nice, crispy texture on the outside.

Peanut Sauce

1 Tbsp minced onion (it's ok to leave this out)
1 Tbsp chili powder
2 Tbsp peanut butter
1 Tbsp sugar
1/2 Tbsp Nampla (Thai fish sauce)
1/2 cup coconut milk

Brown the onion until it's golder brown. Turn down to low heat, then combine other ingredients and mix well. Get it hot, but don't let it boil.

Spinach and Green Onion

1/2 bag of fresh spinach
1 small bundle of green onions

Wash the green onions, then chop them into 3 inch pieces. Boil then and the spinach in a large pot just until the spinach is wilted.

Serving

Steam up a big helping of rice (Thai jasmine rice is best!)while your cooking the rest of the dish. When it's all done, layer the rice, spinach, chicken/tofu in whatever proportions your like best and drizzle peanut sauce over the top.

For leftovers, I recommend storing all the components in separate containers. When r-heating, heat up everything but the peanut sauce first, then add the sauce and heat for a little longer. This keeps the sauce form burning on top.