Phraram Long Song - meat in a peanut sauce

There are a number of possible translations of the title of this dish, 
which is from the milder "Royal Thai" tradition. Phraram is the name 
given in Thai to the God Rama, or the title of the King. The title can 
be translated by those of a poetic nature to mean food so good it makes 
the king cry... 

Because this is a mild, Royal Thai, dish, I give two methods, which 
differ slightly in that one is mild and has complex flavors, the other 
is more in line with the country tradition of not throwing away anything 
that can be eaten, and is a little more potent, as suits the provincial 

This dish can be made with pork, beef, chicken or shrimp. shrimp require 
less cooking and beef rather more. This version is made with pork 


one cup of pork, cut into small bite sized pieces 
one cup of phak bung (swamp cabbage), shredded 

Note that phak bung is very common - almost a weed - in Thailand. In the 
West where it is probably unobtainable, use spinach or kale. 

to flavor the oil 

garlic, ginger, prik ki nu daeng (red birdseye chilis), and phom kari 
(mild curry powder). according to the method. If Thai curry powder isn't 
available use a mild Indian curry. 

for the sauce 

1 tablespoon of garlic, very finely chopped 
1 tablespoon of massaman curry paste 
1 cup of coconut milk 
1 cup of pork stock 
1 tablespoon sugar 
pinch of salt 
1 tablespoon lime juice 
half a cup of raw peanuts, crushed 


Heat a wok, and add three tablespoons of peanut oil, add one teaspoon of 
slivered garlic, and sautee until the garlic is just changing color. 
Remove and discard the garlic. Add 4 'coins' of ginger, 1" in diameter, 
and an eigth of an inch thick, and sautee for 1 minute, remove and 
discard. take 4 red chilis and destalk them, cut them in half and tap 
them on the counter to remove loose seeds, sautee for 1 minute, remove 
and discard. Now add one teaspoon of curry powder and stir until 
absorbed into the flavored oil. 

For the provincial version, to the hot oil add 1 tablespoon of slivered 
garlic, one tablespoon of slivered ginger, and 1 tablespoon of very 
thinly sliced chilis, including the seeds, then remove the flavorants, 
add 1 tablespoon of curry powder and blend into the oil. The garlic, 
ginger and chili is then blended to a fine paste and retained to be 
added later. 

Now stir fry the meat for about 1 minute, and remove it from the oil 
whilst you prepare the sauce. 

Fry the peanuts for about 5 minutes in the oil, then remove them and 
blend them to a fine paste, and return the paste to the oil, adding the 
curry paste and stirring until aromatic (if you can't find curry paste 
use a further tablespoon of curry powder), now slowly add the coconut 
milk, stirring constantly to blend, and then add the remaining sauce 
ingredients, then bring to a gentle simmer. 

If preparing the provincial version, return the oil flavorants to the 
mix at this time. 

Add the meat, and return to the simmer, cover and simmer, stirring 
occasionally for about 20 minutes, until the meat is tender. 

Add the vegetables, turn the heat up and boil vigorously for 1 minute. 

Serve with jasmine rice. 


We cooked this to check the recipe in a 16" wok that is 6" deep - if 
your wok is smaller or shallower you may not wish to have this much 
sauce in a wok, and of course you can complete the recipe in a medium 
Special thanks to - Muoi Khuntilanont.