‘Swimming Rama’ is a Thai cuisine consisting of steamed or boiled spinach or other leafy greens covered in a peanut sauce and garnished with meat, most commonly chicken or prawns. It’s a savory and tasty Thai meal famed for its rich, creamy, nutty sauce and crisp greens. Here’s how I felt the first time I had swimming rama chicken:
It was a balmy summer evening as I went through Bangkok’s bustling streets. The busy city provided plenty of gastronomic delights, and that evening, I found myself in front of a minor, modest Thai restaurant set away in a little alley.
The aroma of Thai seasonings and the sound of frying woks dominated the air as I walked in. The restaurant was warm and inviting. I decided to try something new. When I inquired for his advice, he immediately mentioned the “swimming rama chicken.” Soon after, a dish showed up at my table. It was an outstanding work of art. Large pieces of succulent, grilled chicken were laid on a bed of finely prepared spinach leaves. The chicken was slathered in a rich, silky peanut sauce as the lanterns’ soft light illuminated the scene.
It was divine when I took my first bite. I knew I had found something unique that evening as I savored every last piece of the dish; it had instantly won my heart and my taste senses. Swimming rama chicken quickly rose to the top of my list of favorite Thai dishes, and the experience of eating there in that small Bangkok restaurant will always hold a special place in my heart.
Here’s a swimming Rama recipe:
Swimming Rama
Ingredients
For The Chicken
- 2 skinless, boneless breasts of chicken
- Vegetable oil, two tablespoons
- Pepper and salt as desired
- 1 teaspoon of powdered garlic
- 1 teaspoon of ground ginger
For peanut sauce
- 2 tablespoons of soy sauce
- ½ cup of creamy peanut butter
- ½ cup of coconut milk
- 1 teaspoon brown sugar
- 1 teaspoon red curry paste
- 1 teaspoon of lime juice
- 4 cups of freshly cleaned and clipped spinach leaves
Video
Procedure For Making Swimming Rama Recipe
- To prepare the chicken, sprinkle salt, pepper, garlic powder, and ginger over the chicken breasts.
- In a skillet, heat the vegetable oil over medium-high heat. When fully cooked and no longer pink in the center, add the chicken breasts and cook for 4-5 minutes per side.
- After removing the chicken from the skillet, slice it into thin strips and allow it to rest for a while.
- Making the peanut sauce is step two. Mix peanut butter, coconut milk, soy sauce, brown sugar, and red curry paste in a small pot.
- Stirring continuously over low heat will ensure the sauce is smooth and thoroughly blended.
- Add the lime juice after taking the sauce off the heat.
- To prepare the spinach, steam or blanch the leaves for 1-2 minutes or till they shrink and become tender.
- Drain the cooked spinach, then arrange it on a serving plate.
- Assemble the dish by placing the sliced chicken over the spinach bed.
- Liberally drizzle the chicken and spinach with the heated peanut sauce.
Enjoy your excellent handmade swimming rama chicken, a flavorful Thai dish! After savoring the rich flavors of our Swimming Rama, treat yourself to a sweet finish with our crispy Banana Tempura Recipe!
Conclusion
Cooking and enjoying swimming rama chicken involves more than simply a delicious meal; it also involves a trip through various flavors. Each component, from the flavorful, delicate chicken to the rich, savory peanut sauce to the excellent bed of spinach, works together to create a seamless, enjoyable meal.
With each bite, this dish may take you back to the energetic streets of Thailand, whether you’re eating it in your home or at your preferred Thai restaurant. For those fortunate enough to experience it, it is a culinary journey that encapsulates the essence of Thai food and quickly becomes a valued favorite. So, try this recipe and take Swimming Rama on your fantastic adventure!
