Swimming Rama

Tonight I am making a delicious Thai dish, Swimming Rama, also known as Swimming Angel and a host of other names. It is simply quickly cooked thinly sliced lean chicken or pork, dressed in a coconut based peanut sauce served over wilted spinach and either rice or rice noodles. I made this dish as an ‘Experiment’ post nearly three years ago so this one is overdue for a real recipe. I am going with chicken breast and rice noodles for a simple, yet elegant meal perfect for this Sunday evening. Give it a try, you won’t regret the effort it requires!

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Swimming Rama

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 1

Ingredients

1 chicken breast, thinly sliced (approximately ¼ inch thick)

Marinade

2 tsp fish sauce
1 tsp water
1 tbsp cornstarch

Sauce

1 cup coconut cream (approximately ½ can)
½ cup natural peanut butter
2 tsp fish sauce
1½ tsp light brown sugar
2 tbsp red curry paste
Juice from ½ lime

Vegetables

4 oz baby spinach, washed and spun dry
1 carrot, julienned or shaved (optional)
4 oz thin rice noodles
2 tsp sesame oil
2 tbsp peanut oil

Garnish (optional)

Thai basil leaves
sesame seeds

Instructions

In a medium bowl, whisk together the marinade ingredients.
Add the chicken breast slices and coat thoroughly and allow to marinate until most of the liquid is absorbed and the chicken is coated well, approximately 15 minutes.
Cook the rice noodles per the package instructions, drain into a fine sieve reserving the water. Rinse the noodles with cold water to stop the cooking and toss with sesame oil before setting aside.
Add the hot water back into the pot and keep at a high simmer, adding water if needed to fill the sauce pan to ¾ full.
In a small sauce pan, add the coconut cream and heat over Medium heat until slightly simmering.
Add the red curry paste and whisk to combine.
When fully incorporated, add the lime juice, fish sauce, and sugar. Cook until incorporated.
Add the peanut butter last and whisk to combine, lower heat to low and cover, whisking occasionally to keep from separating.
In a large wok, heat peanut oil over Medium High heat until shimmering.
Stir fry the chicken breast in 2 batches until fully cooked and very lightly browned on the edges.
Remove to a plate and cover to keep warm.
Add the spinach and carrots (if using) to the simmering water and blanch until wilted, about 1 to 2 minutes.
Drain the spinach thoroughly.
Plate the noodles on a large plate, top with drained spinach, chicken breast, and the peanut sauce.
Garnish with Thai basil and sesame seeds if desired

In a medium bowl, whisk together the marinade ingredients.
Add the chicken breast slices and coat thoroughly and allow to marinate until most of the liquid is absorbed and the chicken is coated well, approximately 15 minutes.
Cook the rice noodles per the package instructions, drain into a fine sieve reserving the water. Rinse the noodles with cold water to stop the cooking and toss with sesame oil before setting aside.
Add the hot water back into the pot and keep at a high simmer, adding water if needed to fill the sauce pan to 3/4 full.
In a small sauce pan, add the coconut cream and heat over Medium heat until slightly simmering.
Add the red curry paste and whisk to combine.
When fully incorporated, add the lime juice, fish sauce, and sugar. Cook until incorporated.
Add the peanut butter last and whisk to combine, lower heat to low and cover, whisking occasionally to keep from separating.
In a large wok, heat peanut oil over Medium High heat until shimmering.
Stir fry the chicken breast in 2 batches until fully cooked and very lightly browned on the edges.
Remove to a plate and cover to keep warm.
Add the spinach and carrots (if using) to the simmering water and blanch until wilted, about 1 to 2 minutes.
Drain the spinach thoroughly.
Plate the noodles on a large plate, top with drained spinach, chicken breast, and the peanut sauce.
Garnish with Thai basil and sesame seeds if desired