Swimming Rama

The name of this recipe is Swimming Rama and comes from a Thai cookbook I recently picked up. I don't know what Swimming Rama means, but I will translate it to chicken in the most delicious peanut sauce EVER. This meal is a little bit more involved than others, so I made it over the weekend when I had plenty of time to cook. I made the full recipe of the peanut sauce but only 1 chicken breast.

















Get a sauce pan of water boiling and lets gather everything and get it prepped to cook!




You will need some spinach.




A chicken breast.




Chop it into nice bite sized pieces.




grab a bright red pepper




Chop some up into small pieces.




You need some shallot or onion, you know I will prefer shallot.




Chop it up nice and fine also.




Mince some garlic.




This Pampered Chef measuring cup is MADE for measuring out peanut butter. No scraping required!




You need some delicious brown sugar. As I have mentioned before, I keep mine in the freezer and it is always nice and soft after just a few minutes on the counter.




Some fish sauce.




You can use cayenne, sriracha, or any chopped red pepper flakes. You will also need some Paprika, which is hiding behind my cayenne.




You can be pretty sure that anything with coconut milk is probably going to be amazing.




you also need a little bit of water and corn starch. I think we have everyone assembled so lets start cooking!




This is the lazy steaming method I use when I don't feel like dragging out my steamer. Wire basket on top of the boiling water. It works! Once the spinach is done, toss in the chicken and pop on the lid. It will poach in the hot water.





Meanwhile, get another pan going with a little oil.




Add in the shallots and garlic.




Once the shallots and garlic are softened add in the other sauce ingredients except the coconut milk. Mix it up.




After it is combined, slowly stir in the coconut milk.




while the sauce cooks, get your spinach down on the plate.




Add in the corn starch mixture and some lime juice.




Stir in the poached chicken and get it all nice and covered in the sauce.




Plate the chicken on top of the spinach and garnish with the red peppers.




As you eat this, imagine swimming in rivers of this peanut sauce. It is so rich and peanutty and delicious I could have slapped it on pretty much anything and been happy. I am glad I made a full batch!

So here is a question for my readers, do you have any idea why this is called Swimming Rama??