Swimming Rama

This recipe is over the top delicious. Jeff put it in his top ten. It is from the cookbook Thai Cooking and More. I served it with brown rice.

 

 

 

 

 

 

 

 

Swimming Rama

2 pounds fresh spinach, washed and stemmed
1 1/2 pounds boneless skinless chicken breast, sliced crosswise into 1/2 wide strips
Peanut Sauce (recipe follows)
1 fresh red chili pepper, seeded and finely chopped

Set steamer basket in dutch oven or large skillet; add water to within 1/4 inch of bottom of basket,

Bring water to a boil over high heat. Layer about 1/4 spinach in basket; cover and steam 15 seconds. Quickly turn leaves over with tongs. Cover and steam 15 seconds or until leaves are bright green and barley wilted.

Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.

Bring 6 cups 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.

Prepare peanut sauce (recipe follows).

Drain chicken; stir into hot Peanut Sauce and pour mixture over spinach. Sprinkle with reserved chili pepper.

 

Peanut Sauce
2 teaspoons vegetable oil
1/2 cup finely chopped onion
3 cloves garlic, minced
1/2 cup creamy natural peanut butter
3 tablespoons packed brown sugar (or honey)
2 tablespoons fish sauce
1 teaspoon paprika
1/4 teaspoon ground red pepper
1 cup canned unsweetened coconut milk (light is OK)
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons lime juice

Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.

Reduce heat to medium. Add peanut butter, sugar, fish sauce paprika and red pepper; stir until smooth. Slowly stir in coconut milk until well blended. (At this point, sauce may be cooled, covered and refrigerated up to 2 days in advance.)

Stir sauce constantly over medium heat until bubbling gently. Reduce heat to medium-low. Combine cornstarch and water in small cup; stir into sauce. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in lime juice.

 

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