Swimming Rama With Peanut Sauce

Total Time
Prep 10 mins
Cook 20 mins

No - it's not a fish recipe but this chicken does swim! This is another flavourful meal from Thai Cooking & More. I've slightly modified it. NOTE- peanut sauce can be made up to 2 days in advance to help save time

Ingredients Nutrition


  1. Set steamer basket in a large pot; add water to within 1/4 inch of bottom of basket.
  2. Bring water to a boil over high heat. Layer about1/4 of the spinach in basket; cover and steam 15 seconds. QUickly turn leaves over with tongs. Cover and steam 15 seconds more (or until leaves are bright green and barely wilted).
  3. Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.
  4. Bring 6 cups of water to a boil in a large saucepan over high heat. Add chicken to boiling water; remove saucepan from heat. Let stand, covered, 5 minutes or until chicken is no longer pink in center.
  5. Prepare Peanut Sauce.
  6. Peanut Sauce:.
  7. Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
  8. Reduce heat to medium. Add peanut butter, fish sauce, paprika, cayenne and red pepper flakes; stir until smooth. Slowly stir in coconut milk until well blended. (at this point, cause may be cooled, covered and refrigerated up to 2 days in advance).
  9. Stir sauce constantly over mdium heat until bubbling gently. Reduce heat to medium-low. Combine cornstarch and water in a small cup; stir into sauce. Cook and stir 1- to 2 minutes or until sauce is thickened. Stir in lime juice.
  10. Drain chicken; stir into hot Peanut sauce. Pour mixture over spinach. Top with chopped peanuts and reserved red chili pepper.
Most Helpful

absolutely great recipe

keepster June 10, 2012

My husband made this and we had some guests over. Everyone loved it from the kids to our guests! Delicious!

2oceanlily2 May 04, 2009