Swimming Rama Recipe

I absolutely love this recipe because it’s a delicious fusion of creamy coconut milk and bold red curry paste, creating a comforting yet adventurous flavor profile. Plus, it’s super easy to make, making it perfect for impressing friends at a cozy dinner party without spending hours in the kitchen!

Rama is a delightful, hearty dish that pairs the creamy richness of coconut milk with the bold flavors of red curry paste and peanut butter. I love the way thinly sliced chicken breasts meld so tenderly with the savory notes of ginger and garlic.

Over a bed of fresh spinach, they serve Rama with soy sauce, fish sauce, and lime, plus a bit of magic (brown sugar) to make it even more delicious. Jasmine rice is the comfortable base, and that’s it.

I think this dish could warm up a snowbound day and make it seem like summer.

Ingredients

Breast of chicken: Source of lean protein, aids in muscle development, low-fat.

Coconut milk: Dairy-free, it contributes rich, creamy texture and supplies healthy fats.

Curry paste: Red, spicy and aromatic, amplifies flavor levels, rich with antioxidants.

Peanut Butter: Nutty flavor and creamy texture; a source of protein and healthy fats.

Leaves of Spinach: Rich in iron and vitamins, enhances immune system health, bright taste.

Ingredient Quantities

• • 1 pound boneless, skinless chicken breasts, thinly sliced

• • 2 tablespoons vegetable oil

• • 3 cloves garlic, minced

• • 1 tablespoon fresh ginger, minced

• • 1 cup coconut milk

• • 2 tablespoons red curry paste

• • 2 tablespoons peanut butter

• • 1 tablespoon soy sauce

• • 2 teaspoons fish sauce

• • 1 tablespoon brown sugar

• • 1 tablespoon lime juice

• • 1/2 cup chicken broth (optional, to thin the sauce)

• • 8 ounces fresh spinach leaves

• • 1/4 cup roasted peanuts, chopped (for garnish)

• • Cooked jasmine rice, for serving

Instructions

1. In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced chicken breasts and cook until browned and cooked through. Remove the chicken from the skillet and set it aside.

2. In the identical skillet, incorporate the minced garlic and ginger. Sauté for roughly half a minute until they become aromatic.

3. The skillet should have red curry paste added next, and it needs a minute of cooking to combine well with the garlic and ginger and to heat the paste to a proper level.

4. Add the coconut milk, and stir until the curry paste is fully incorporated. Allow the mixture to come to a gentle simmer.

5. Blend the peanut butter, soy sauce, fish sauce, brown sugar, and lime juice into the peanut sauce. Mix well until the peanut butter is melted and the sauce is smooth.

6. If the sauce has thickened too much, add the chicken broth, a little at a time, until you reach your desired thickness.

7. Put the cooked chicken back into the skillet, and stir to coat the meat in the sauce.

8. Place the fresh spinach leaves in the skillet and sauté until they’ve reduced significantly in volume and changed texture to that of cooked greens, about 2-3 minutes.

9. If necessary, adjust the seasoning to taste; then remove from heat.

10. Present the Swimming Rama atop cooked jasmine rice, its surface pristine, bare of any distracting elements; one could almost not call this a dish, but more a canvas for the act of eating. I told you it was an easy recipe: Assemble. The Swimming Rama on your canvas, the painted surface of the peanut sauce undisturbed, a smooth, shiny, golden-brown expanse.

Equipment Needed

1. Large skillet
2. Wooden spoon or spatula
3. Measuring spoons
4. Measuring cups
5. Sharp knife
6. Cutting board
7. Small bowl (to set aside cooked chicken)
8. Spoon (for stirring and incorporating ingredients)
9. Rice cooker or pot (for cooking jasmine rice)

FAQ

• • What is Swimming Rama?The popular Thai dish known as swimming rama revolves around a succulent sauce, which is poured over tender chicken and fresh spinach. The dish often finds itself served up alongside a bed of white rice.

• • Can I use other types of meat instead of chicken?Certainly! You can vary the protein in this dish by substituting chicken with tofu, beef, or shrimp; just be mindful of the cooking times, which may vary slightly with the different proteins.

• • Is there a substitute for fish sauce?Should you choose not to use fish sauce, you can replace it with more soy sauce or a combination of soy sauce and a touch of lime juice for a different—but still delightful—salty-sour flavor.

• • How spicy is this dish?The level of spice can be modified by the quantity of red curry paste used. For a milder flavor, start with a smaller amount of paste and adjust to your desired taste.

• • Can I make this dish in advance?
    Yes, you can prepare the sauce and chicken ahead of time. Reheat gently and add fresh spinach just before serving to maintain its freshness.

• • What is a good side dish to serve with Swimming Rama?You can complement the flavors with a simple cucumber salad or steamed vegetables alongside jasmine rice.

• • How can I make it vegan?To make Swimming Rama vegan, substitute chicken with tofu, use vegetable broth, and swap out fish sauce for soy sauce or a vegan substitute.

Substitutions and Variations

Tofu can take the place of chicken breasts in a vegetarian version of this dish; for a seafood variation, use shrimp.
Coconut oil can be used instead of vegetable oil for added flavor, while olive oil makes a healthful substitute.
Green curry paste can be used in place of red curry paste if you want a different flavor profile in your dish.
Almond butter can substitute for peanut butter to give the dish a different spin, and tahini can be used in place of peanut butter or almond butter for those with nut allergies.
Honey or maple syrup can be used instead of brown sugar for a natural sweetener.

Pro Tips

1. Marinate the Chicken For added flavor, marinate the sliced chicken in a mixture of soy sauce, a dash of lime juice, and a pinch of brown sugar for 15-30 minutes before cooking. This will enhance the taste and make the chicken more tender.

2. Sear for Flavor When browning the chicken in the skillet, make sure to let it sear without moving for the first couple of minutes to develop a nice golden crust. This adds depth to the flavor of the dish.

3. Balance the Spice If you prefer a milder curry, reduce the amount of red curry paste or add extra coconut milk. Conversely, if you like it spicier, add a bit more red curry paste or a pinch of chili flakes.

4. Enhance the Garnish Toast the chopped peanuts in a dry pan for a couple of minutes until golden and fragrant before using them as a garnish. This will intensify their flavor and add a nice crunchy texture.

5. Use Fresh Ingredients Whenever possible, use fresh ginger and garlic instead of jarred or powdered versions. Fresh ingredients will provide a more vibrant and authentic flavor profile to the dish.