Beautiful BC's Note:
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
My Private Note
Units: US | Metric
- 2 (10 ounce) packages fresh spinach
- 1 1/4 lbs boneless skinless chicken breasts, sliced crosswise into 1/2 inch wide strips
- 1/2 cup unsalted peanuts, coarsely chopped
- 1 red chili pepper, seeded and finely chopped
- 2 teaspoons vegetable oil
- 1/2 cup onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup peanut butter
- 2 tablespoons fish sauce
- 1 teaspoon paprika, I like the smoky style
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- 1 cup coconut milk, unsweetened
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons lime juice
- 1Set steamer basket in a large pot; add water to within 1/4 inch of bottom of basket.
- 2Bring 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).
- 3Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.
- 4Bring 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.
- 5Prepare Peanut Sauce.
- 6Peanut Sauce:.
- 7Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
- 8Reduce 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).
- 9Stir 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.
- 10Drain chicken; stir into hot Peanut sauce. Pour mixture over spinach. Top with chopped peanuts and reserved red chili pepper.
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Nutritional Facts for Swimming Rama With Peanut Sauce
Serving Size: 1 (463 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 813.2
- Calories from Fat 406
- Total Fat 45.1 g
- Saturated Fat 17.7 g
- Cholesterol 90.8 mg
- Sodium 1174.3 mg
- Total Carbohydrate 62.2 g
- Dietary Fiber 7.4 g
- Sugars 43.7 g
- Protein 47.5 g