Swimming Rama with Peanut Sauce
Dive into the comforting flavors of Southeast Asia with this vibrant Swimming Rama with Peanut Sauce recipe. Featuring tender chicken or golden tofu nestled atop a bed of steamed spinach, all draped in a rich, creamy peanut sauce, this dish is a perfect balance of savory and lightly sweet with a hint of citrusy brightness. The sauce, made with natural peanut butter, coconut milk, and a touch of ginger and garlic, creates a luscious, velvety finish that pairs beautifully with steamed jasmine rice or noodles. Quick to prepare and packed with wholesome ingredients, this dish is as nourishing as it is satisfying. Perfect for busy weeknights or an exotic dinner at home, this gluten-free and versatile recipe is sure to become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken breast or tofu
- 300 grams Fresh spinach leaves
- 400 ml Coconut milk
- 120 grams Natural peanut butter
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 2 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, finely grated
- 0.5 teaspoon Red chili flakes (optional)
- 0.5 teaspoon Salt
- 100 ml Water
Instructions
Prepare the protein: If using chicken, slice it into thin pieces. If using tofu, cut it into 1-inch cubes. Set aside.
Wash the fresh spinach leaves thoroughly and set them aside to drain.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. If using chicken, cook the slices until they are fully cooked and no longer pink (about 4-6 minutes). For tofu, fry until slightly golden on all sides. Once done, remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for 1 minute, until fragrant.
Reduce the heat to medium and stir in the natural peanut butter, coconut milk, soy sauce, brown sugar, lime juice, red chili flakes (if using), salt, and water. Stir continuously until the mixture is smooth and begins to bubble softly. Let the sauce simmer for 3-4 minutes.
Adjust the consistency of the sauce by adding a little more water if necessary. Taste and adjust the seasoning, adding additional soy sauce or lime juice as desired.
In a separate pot or steamer, lightly steam the spinach for 1-2 minutes until just wilted.
To assemble, divide the spinach evenly across serving plates. Place the cooked chicken or tofu on top of the spinach. Generously ladle the peanut sauce over the top.
Serve immediately with steamed jasmine rice or rice noodles on the side, and enjoy!
Nutrition Facts
Calories |
2047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3538 mg | 154% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 49.8 g | ||
| Protein | 197.5 g | 395% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 493 mg | 38% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4178 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
