There is this Thai restaurant in Williamsburg called SEA (it’s actually part of a smallish chain made up of those extremely overcrowded I-feel-like-I-might-be-in-outer-space Thai restaurants) and it is dirt cheap for lunch. They have a special menu and you can get an appetizer and an entree for like $7. And one of the options on that menu is my favorite thing EVER, Rama the King.
I think this is kind of a standard Thai thing, although they don’t have it everywhere. I Googled it and found a few chicken dishes. In other words, it’s no pad Thai. Because it’s better. It’s like a mix of peanut sauce and red coconut curry sauce, with vegetables. I also like to treat myself to some shrimp, because you know. I work so hard.
Anyway, the other day I purchased this product at Williams-Sonoma:
I used it in this soup, but I had a ton left over so I decided to try my hand at a little Rama action. The mix:
3/4 can light coconut milk
1/4 cup peanut butter
3 T of this red curry base
1 tsp red curry paste
That’s it! Seriously. I think the red curry base is kind of a very important, extremely necessary ingredient though, so I hope you can find it. Otherwise, I believe A Taste of Thai has something that is similar. If you want to make it on your own, ask someone who isn’t me.
I used it to marinate some tempeh and then put the rest over the baked tempeh and some sauteed vegetables:
I was going to make rice, too, but I got locked out of my apartment building and had to wait outside for forty-five minutes and then Jack tried to jump over the gate that separates my building from the sidewalk and I had to tackle him and then he had a total meltdown because he saw some guy and thought he was Chris. Which he wasn’t. He just had a short haircut and a grey coat on. Similar to Chris’s tan coat, apparently.
So, I used Trader Joe’s frozen naan instead. I know. Thai and Indian. I bring cultures together.