Praram is unarguably Thai in origin, dating back to 1800’s under the rule of King Rama 5, yet you’re far more likely to find it on menus in American than Thailand. Owing more to our penchant for rich sauces than an indicator of authenticity, it’s a beloved staple that everyone can appreciate.
Peanut Power
Just about anything would be delicious when smothered in a spicy peanut sauce, but this bold blend is particularly invigorating. Complex red curry paste is bolstered by the sweet heat of sriracha, spiked with tart lime juice, and cooled with creamy coconut milk. Bight, bold, but carefully balanced, you get a bit of everything—sweet, spicy, sour, salty, bitter, and umami—in each bite.
An Upward Spiral
Though typically served over fluffy jasmine rice or chewy noodles, spiralized sweet potatoes are the base of my bowl. Tender-crisp at first, they continue to soften as they sit in the hot sauce, adding a velvety texture towards the end of the meal. Complete with protein-packed tofu, it’s a healthy, hearty entree for any day of the week. Plus, the sauce can be prepared and saved for up a week in the fridge, so you can throw together this delicious dinner in mere minutes.
Sweet Potato Praram
Just about anything would be delicious when smothered in a spicy peanut sauce, but this bold blend is particularly invigorating. Complex red curry paste is bolstered by the sweet heat of sriracha, spiked with tart lime juice, and cooled with creamy coconut milk. Bight, bold, but carefully balanced, you get a bit of everything—sweet, spicy, sour, salty, bitter, and umami—in each bite.
Ingredients
Sweet Potato Noodle Stir Fry:
- 1 Pound (1 Large or 2 Medium) Sweet Potatoes, Peeled
- 2 Tablespoons Coconut Oil
- 1 Yellow Onion, Diced
- 1 Pound Firm Tofu, Cubed
- 5 Ounces (6 - 7 Cups) Fresh Baby Spinach
Peanut Sauce:
- 1/3 Cup Creamy Peanut Butter
- 1 Cup Full-Fat Coconut Milk
- 2 Cloves Garlic, Minced
- 1/2-Inch Fresh Ginger, Peeled and Minced
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Red Curry Paste
- 2 Tablespoons Lime Juice
- 1 Tablespoon Dark Brown Sugar, Firmly Packed
- 1 - 2 Teaspoons Sriracha
Garnish:
- 1/2 Cup Roughly Chopped Fresh Cilantro
- 1/2 Cup Toasted Peanuts, Roughly Chopped
Instructions
- First, run the sweet potato through your spiralizer to create long noodle-like strands. Set aside.
- Heat the coconut oil in a large stock pot over moderate heat. Once melted, add the onion and sauté until softened and lightly browned; about 5 to 6 minutes. Lightly blot the tofu to remove any excess moisture before adding it to the pan next. Don’t stir for the next 5 minutes to get a good sear in the cubes of bean curd. Carefully scrape from the bottom of the pan to turn the protein over, and continue to cook on the opposite side.
- Meanwhile, begin to assemble the sauce. Place the peanut butter, coconut milk, garlic, ginger, soy sauce, curry paste, lime juice, brown sugar, and 1 teaspoon of sriracha in your blender. Puree on high speed until completely creamy and smooth. Adjust the seasonings to taste, adding more sriracha if desired.
- Pour the peanut sauce into the pan, along with the sweet potato noodles. Add in a handful of the spinach at a time, allowing it to wilt down until it can all fit in the pot. Once the sweet potato is fork-tender but before it starts falling apart, turn off the heat and fold in the cilantro. Top individual servings with cilantro and toasted peanuts.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 591Total Fat: 45gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 1126mgCarbohydrates: 32gFiber: 7gSugar: 8gProtein: 26g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
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