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Swimming Rama Chicken on Fresh Spinach


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  • Peanut Sauce:
  • 1 ‑3/4 to 2 pounds fresh spinach, washed and stemmed or 2 packages (10 ounces each) fresh spinach
  • 3 boneless skinless chicken breasts
  • 1 fresh red chili pepper, seeded and finely chopped* or 1/4 cup diced red bell pepper
  • 1/2 stalk fresh lemon grass
  • 2 kaffir lime leaves
  • 2 tbsp oil
  • 2 tsp vegetable oil
  • ½ cup finely chopped onion
  • 3 clove garlic, minced
  • ½ c chunky peanut butter
  • 3 Tbsp packed brown sugar
  • 2 Tbsp fish sauce or soy sauce
  • 1 tsp paprika
  • ¼ tsp ground red pepper
  • 1 c unsweetened coconut milk
  • 2 Tbsp lime juice


Servings 4


Step 1

Peanut Sauce Preparation:
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, brown sugar, fish sauce, paprika and red pepper; stir until smooth. Slowly stir in coconut milk until well blended. (At this point, the sauce may be cooled, covered and refrigerated up to 2 days in advance.)
Stir sauce constantly over medium heat until bubbling gently. Stir in lime juice.

Chicken Preparation:
Thinly cut chicken into 2 inch strips. Grind together red chili peppers, lemon grass and kaffir lime leaves in a food processor. Heat oil to medium-high and saute pepper mixture for 3 minutes. Add chicken and cook for 5 minutes or until cooked. Reduce heat to medium low. Add peanut sauce. Serve on bed of fresh spinach with coconut rice.

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