- 20 ounces fresh spinach
- 1.25 lbs boneless skinless chicken breast
- 0.50 unsalted peanuts
- 1 red chilli peppers
- 2 teaspoons vegetable oil
- 0.50 onions
- 3 garlic clove
- 0.50 peanut butter
- 2 tablespoons fish sauce
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 0.50 teaspoon red pepper flakes
- 1 coconut milk
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons lime juice
How to make Swimming Rama With Peanut Sauce
- 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.
(Courtesy of Food.com)