This is similar to dishes I've had called "Rama Thai", "Royal Thai", and "Phraram Long Song" (Meat in Peanut Sauce). I think this version is a little too thick and peanut buttery. I added an extra 1/2 cup of water. Next time I will only use 1/3 cup of peanut butter and add a 14 oz. can of coconut milk, and 1/8 cup water. I thought it needed a little more flavor, so I used 2 1/2 tbls. soy sauce, 2 1/2 tbls. rice vinegar, 1/4 tsp. powdered ginger, 1/4 tsp. cayenne pepper (to add some kick), and 1/8 tsp. sesame oil. I thought it was just a bit too sweet, so next time I'll only add 2 tbls. of sugar (esp. if I use coconut milk). I like my tofu crispy, so I drained and cut extra firm tofu into 2"x1" pieces, salted the cubes and deep fried them in 175F degree veg. oil for 3 minutes until golden. I wilted the spinach in a couple tsps. of oil in a skillet and drained it in a collander. I also added a 10 oz. can of mock duck. Top the dish with some chopped peanuts and it's perfect. YUM!!
Was this review helpful?
13 users found this review helpful
This is similar to dishes I've had called "Rama Thai", "Royal Thai", and "Phraram Long Song"...