Can I make the peanut sauce in advance?

Yes, you can prepare the peanut sauce in advance and refrigerate it for up to 3 days. The peanut will harden slightly but add 1-2 tablespoons of water to the sauce, mix well, then reheat gently on the stovetop or microwave before using.

Is Thai Swimming Rama spicy?

The spice level of the Thai peanut sauce can be adjusted according to your spicy taste preferences. If you prefer a milder version, reduce the amount of red curry paste.

Can I freeze Thai Swimming Rama?

It's not recommended to freeze Thai Swimming Rama sauce, as the texture of the greens and peanut sauce will harden, and once thawed and heated, the sauce will turn pasty.

Is swimming rama healthy?

Thai swimming Rama dish can be a healthy choice. It typically contains blanched or steamed vegetables, protein, and a peanut sauce. While the peanut sauce may add some calories, the dish offers a good balance of protein, fiber, and vitamins from the vegetables. Enjoy it in moderation!

Thai Swimming Rama (Chicken with Peanut Sauce and Spinach)

Name: Thai Swimming Rama (Chicken with Peanut Sauce and Spinach)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 8 ounces (1/2 pound) chicken breast, sliced long and thin into 2-inch pieces; 1/2 teaspoon baking powder; 2 tablespoon oyster sauce. For a vegetarian oyster sauce, use this brand. (I love it!); 1 teaspoon fish sauce; 2 tablespoon water; 2 tablespoons 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 tablespoons 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 teaspoons tamarind sauce (they are also called concentrate or pulp.); 1/3 cup roasted and unsalted peanuts.; 2 1/2 tablespoons sugar, brown, palm, or white sugar. Honey or agave works well too.

Description

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.

Ingredients

Scale

For the chicken

8 ounces (1/2 pound) chicken breast, sliced long and thin into 2-inch pieces
1/2 teaspoon baking powder
2 tablespoon oyster sauce. For a vegetarian oyster sauce, use this brand. (I love it!)
1 teaspoon fish sauce
2 tablespoon water
2 tablespoons oil

For the vegetables

You can use just one vegetable or both. Use as much or as little of the vegetables as you’d like!

5 oz spinach, long-stemmed Korean or spinach, is excellent
5 oz broccoli, chopped the broccoli florets into bite-size pieces

For the curry peanut sauce

1 can coconut milk, 14 ounces can. Use Chao Koh or Aroy-D brand
1 1/2 tablespoons 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 teaspoons tamarind sauce (they are also called concentrate or pulp.)
1/3 cup roasted and unsalted peanuts.
2 1/2 tablespoons sugar, brown, palm, or white sugar. Honey or agave works well too.

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Instructions

Part 1: Marinade the chicken

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.
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.
Once the chicken is cooked, remove the chicken from the skillet and set aside to assemble later into a platter.

Part 2: Blanching the vegetables

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.
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.
Prepare the spinach the same way as the broccoli. Set both vegetables on a plate until ready.

Part 3: Prepare the Peanut Sauce

Crush the peanuts in a spice grinder or mortar and pestle until smooth. Set aside until ready.
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.
Add the sugar and tamarind to the curry sauce, and cook for 1 minute.
Add the ground peanuts, stir, and cook for 2-3 more minutes until the sauce thickens slightly. Stir often with a wooden spoon.
Remove the sauce from the stove, and let's assemble your Swimming Rama!

Part 4: Assemble and Serve!

This is the easy and fun part after all your hard work. Let's put all the pieces together!

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.
Arrange the chicken on top of the vegetables
Add a generous peanut sauce over the chicken, vegetables, and rice.
Garnish with sesame seeds or crushed peanuts. Serve and enjoy!

Notes

If you are comfortable doing this, you can multi-tasked by making the sauce and blanching the vegetables simultaneously. Have two stove tops going at once while the chicken marinades. It will help speed up your kitchen time!
Adjust the spice level by increasing or decreasing the red curry paste and crushed red pepper flakes according to your preference.
If you prefer a smoother sauce, crush the peanuts into a paste with 2-3 tablespoons of water.
Peanut butter is okay for this recipe, especially if you are short on time. Adjust the salt and sugar as needed if using peanut butter.
If using rice noodles instead of rice, cook them according to the package instructions before serving with the dish.

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

Prep Time: 15
Cook Time: 25
Category: Chicken recipes, chicken recipe, curries
Method: Stove top
Cuisine: Thai