Swimming Rama With Peanut Sauce Recipe

Name: Swimming Rama With Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 ounce) packages fresh spinach; 1 1/4 lbs boneless skinless chicken breasts, sliced crosswise into 1/2 inch wide strips; 1/2 cup unsalted peanuts, coarsely chopped; 1 red chili pepper, seeded and finely chopped; Peanut Sauce; 2 teaspoons vegetable oil; 1/2 cup onion, finely chopped; 3 garlic cloves, minced; 1/2 cup peanut butter; 2 tablespoons fish sauce; 1 teaspoon paprika, I like the smoky style; 1/4 teaspoon cayenne pepper; 1/2 teaspoon red pepper flakes; 1 cup coconut milk, unsweetened; 1 tablespoon cornstarch; 1 tablespoon water; 2 tablespoons lime juice

Servings: persons

2 (10 ounce) packages fresh spinach
1 1/4 lbs boneless skinless chicken breasts, sliced crosswise into 1/2 inch wide strips
1/2 cup unsalted peanuts, coarsely chopped
1 red chili pepper, seeded and finely chopped
Peanut Sauce
2 teaspoons vegetable oil
1/2 cup onion, finely chopped
3 garlic cloves, minced
1/2 cup peanut butter
2 tablespoons fish sauce
1 teaspoon paprika, I like the smoky style
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 cup coconut milk, unsweetened
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons lime juice

1
Set steamer basket in a large pot; add water to within 1/4 inch of bottom of basket.
2
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).
3
Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.
4
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.
5
Prepare Peanut Sauce.
6
Peanut Sauce:.
7
Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
8
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).
9
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.
10
Drain chicken; stir into hot Peanut sauce. Pour mixture over spinach. Top with chopped peanuts and reserved red chili pepper.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 (10 ounce) packages fresh spinach, 1 1/4 lbs boneless skinless chicken breasts, sliced crosswise into 1/2 inch wide strips, 1/2 cup unsalted peanuts, coarsely chopped, 1 red chili pepper, seeded and finely chopped, and more.

Yes, Swimming Rama With Peanut Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swimming Rama With Peanut Sauce

How did you like this recipe?

Frequently Asked Questions