This Thai dish has a delicious peanut sauce and is served over a bed of steamed spinach.
Swimming Rama
- 1 pound fresh spinach, washed
- 2 boneless skinless chicken breasts, sliced into 1/2 inch wide strips
- Peanut sauce (recipe follows)
- 1 fresh red pepper, finely chopped
Fill a saucepan with 1/4 inch water. Bring to a boil. Add spinach and turn with tongs until wilted. Transfer spinach to a colander and keep warm.
Bring 6 cups water to boil in a large saucepan. Add chicken, and remove from heat. Let stand, covered, for 5 minutes or until the chicken is no longer pink in the center.
Prepare peanut sauce
Drain chicken, stir into hot peanut sauce, and serve over the steamed spinach. We also like to serve this with a side of steamed rice.
Peanut Sauce
- 2 tsp vegetable oil
- 1/2 cup finely chopped onion
- 3 cloves garlic, minced
- 1/2 cup creamy of chunky peanut butter
- 3 tbsp brown sugar
- 2 tbsp fish sauce
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 can unsweetened coconut milk
- 1 tbsp cornstarch
- 1 tbsp water
- 2 tbsp lime juice
Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook 2-3 minutes.
Add peanut butter, brown sugar, fish sauce, paprika, and cayenne and still until smooth. Slowly stir in coconut milk.
In a small bowl stir cornstarch and water together.
While stirring the peanut sauce slowly add the cornstarch mixture. Cook for 2-3 minutes or until the sauce is thickened.
Remove from heat and add the lime juice.
