Swimming Rama With Peanut Sauce Recipes

"SWIMMING RAMA" THAI PEANUT SAUCE W/ SPINACH & PORK พระรามลงสรง

Steps:

• In a bowl, toss the pork or chicken with fish sauce, water and oil. Add cornstarch and toss well to mix; let marinate for at least 20 minutes or until all the water has been absorbed into the meat.
• Reduce ½ cup coconut milk in a pot over medium heat until very thick.
• Add curry paste and stir to break it apart. If you have a hard time getting the curry paste clumps to loosen, you can add a splash of coconut milk to help it along. Keep stirring until coconut oil starts separating away from the paste and the paste is sizzling.
• Add the remaining coconut milk, fish sauce, palm sugar and tamarind and bring it to a simmer.
• Meanwhile, place the peanuts and sesame seeds into a food processor and blitz until they turn into a coarse meal. You can also pound them in a mortar and pestle.
• Stir the peanut mixture into the sauce and let it simmer gently for 20 minutes to allow the flavours to fully develop.
• Once the sauce is done simmering, you can add more water if the sauce is too thick. It should be rich but can still pour easily without being gloppy. Taste and adjust seasoning as needed.

SWIMMING RAMA WITH PEANUT SAUCE

Steps:

• Set steamer basket in a large pot; add water to within 1/4 inch of bottom of basket.
• Bring water to a boil over high heat. Layer about1/4 of the spinach in basket; cover and steam 15 seconds. QUickly turn leaves over with tongs. Cover and steam 15 seconds more (or until leaves are bright green and barely wilted).
• Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.
• Bring 6 cups of 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.
• Peanut Sauce:.
• 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, fish sauce, paprika, cayenne and red pepper flakes; stir until smooth. Slowly stir in coconut milk until well blended. (at this point, cause may be cooled, covered and refrigerated up to 2 days in advance).
• Stir sauce constantly over mdium heat until bubbling gently. Reduce heat to medium-low. Combine cornstarch and water in a small cup; stir into sauce. Cook and stir 1- to 2 minutes or until sauce is thickened. Stir in lime juice.
• Drain chicken; stir into hot Peanut sauce. Pour mixture over spinach. Top with chopped peanuts and reserved red chili pepper.

SWIMMING RAMA

Steps:

• Whisk peanut butter, honey, lime juice, fish sauce, and coconut milk in a small bowl.
• Heat oil over high heat and brown chicken. Reduce heat to medium and add shallot and garlic. Cook until the chicken has cooked through and the shallot is soft.
• Add peanut sauce and chili-garlic sauce and cook for another minute or two to allow the flavors to come together.
• Serve over a handful of spinach and with a side of rice.

CHICKEN WITH PEANUT SAUCE (SWIMMING RAMA) - OAMC

Steps:

• Rinse chicken breasts and cut into 1" pieces.
• Place coconut milk, fish sauce, curry paste and honey in a large pot and bring to a simmer over medium heat.
• Once sauce is simmering, add chicken pieces and cook for about 20 minutes or until chicken is cooked through and no longer pink.
• Remove from the heat and stir in the ground peanuts.
• Allow to cool.
• If freezing:.
• Divide evenly among 3 gallon sized freezer bags.
• Seal, pushing out as much air as possible.
• Label and freeze.
• To serve:.
• Thaw in refrigerator.
• Place chicken mixture into a large skillet and bring to a simmer over medium heat.
• Do not boil - the sauce will curdle!
• To serve:.
• Serve over fresh baby spinach leaves or over steamed rice.

CHICKEN RAMA IN THAI PEANUT SAUCE

Steps:

• Add coconut and ginger to a medium saucepan, and stir until well blended. Cook it over medium heat and bring it to a boil.
• Add the chicken pieces to the saucepan. Reduce the heat and let it simmer 5-7 minutes or until the chicken is cooked through (i.e., no pink remains).
• With a slotted spoon, remove the chicken and transfer to a bowl; cover and set aside. If any coconut milk accumulates at the bottom of the bowl, just pour it back into the saucepan.
• To the saved coconut milk, add the peanut butter, red curry paste, fish sauce, brown sugar, and chopped peanuts. Continue cooking over medium heat, stirring constantly, for 10 minutes or until the sauce is creamy and not grainy in appearance.
• Add the chicken, and heat for another 2 minutes.
• Arrange the spinach on plates.
• Spoon the chicken and peanut sauce over the spinach leaves,.
• Classic side dishes to accompany this dish are steamed white rice (calrose rice is especially fitting) and pad Thai noodles.