Thai Swimming Rama (Chicken with Peanut Sauce and Spinach)
With its creamy peanut sauce, tender chicken, and vibrant greens, Thai Swimming Rama (chicken with peanut sauce and spinach) is a delightful dish that will transport you to Thailand.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 8 oz (1/2 pound) chicken breast, sliced long and thin into 2-inch pieces
- 1/2 tsp baking powder
- 2 tbsp oyster sauce. For a vegetarian oyster sauce, use this brand. (I love it!)
- 1 tsp fish sauce
- 2 tbsp water
- 2 tbsp oil
- 5 oz spinach, long-stemmed Korean or spinach, is excellent
- 5 oz broccoli, chopped the broccoli florets into bite-size pieces
- 1 can coconut milk, 14 ounces can. Use Chao Koh or Aroy-D brand
- 1+1/2 tbsp red curry paste. Adjust with more or less paste according to spicy heat tolerance. Use my homemade red curry paste or Mae Ploy brand. If using Mae Ploy paste, adjust the sauce with 1-2 extra teaspoons of sugar to balance out the saltiness
- 2 tsp tamarind sauce (they are also called concentrate or pulp.)
- 1/3 cup roasted and unsalted peanuts.
- 2+1/2 tbsp sugar, brown, palm, or white sugar. Honey or agave works well too.
Instructions
- 1
Add the sliced chicken breast, oyster sauce, fish sauce, baking powder, and water in a medium bowl. Mix well and set it to sit to marinade for 15 minutes. Up to 1 hour if you have time.
- 2
In a medium or large skillet on medium-high heat, add oil. Once hot, add the chicken and cook for 5-7 minutes until the chicken is lightly golden brown and cooked through. Add 1-2 tablespoons of cold water if the pan gets too dry, and lower the heat. Stir a few times.
- 3
Once the chicken is cooked, remove the chicken from the skillet and set aside to assemble later into a platter.
- 4
In a medium soup or stock pot, add 4-5 cups of water, and bring to a boil. Add 1 teaspoon of salt to the water to help season the vegetables. The salt is optional but highly recommended.
- 5
Once the water is boiling, carefully add the broccoli to the water for 30 seconds. Use a skimmer to fish out the spinach, and set it on a plate.
- 6
Prepare the spinach the same way as the broccoli. Set both vegetables on a plate until ready.
- 7
Crush the peanuts in a spice grinder or mortar and pestle until smooth. Set aside until ready.
- 8
In a medium saucepan over medium heat, add coconut milk. Once lightly bubbled, add the red curry paste, and stir well in the pan. You'll get a delicious creamy salmon-colored curry sauce like the one below.
- 9
Add the sugar and tamarind to the curry sauce, and cook for 1 minute.
- 10
Add the ground peanuts, stir, and cook for 2-3 more minutes until the sauce thickens slightly. Stir often with a wooden spoon.
- 11
Remove the sauce from the stove, and let's assemble your Swimming Rama!
- 12
Add steamed jasmine rice on 3-4 platters or how many people you will serve. Add the blanched spinach and broccoli on top of the rice on each plate.
- 13
Arrange the chicken on top of the vegetables
- 14
Add a generous peanut sauce over the chicken, vegetables, and rice.
- 15
Garnish with sesame seeds or crushed peanuts. Serve and enjoy!