Swimming Rama

Peanut sauce and spinach. What's not to love?

Swimming RamaPeanut sauce and spinach. What's not to love?


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  • CourseSide dish
  • CuisineThai
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Total Time30 minutesPT0H30M


2 Pounds
Peanut Sauce
Peanut Oil
2 Tablespoons
3 Cloves
Unroasted peanuts .
5 Cups
Smooth Peanut Butter
1 Cup
Coconut Milk
Can of 1
Soy Sauce
2 Tablespoons
Brown sugar
2 Tablespoons
Fish Sauce
1 Teaspoon
Fresh lime juice
4 Tablespoons
Water .
5 Cups


  1. Heat oven to 375, put fresh peanuts in a small container in the oven. Roast until starting to blacken (about twenty minutes). When complete, crush peanuts and set aside.
  2. Mix peanut butter, coconut milk, soy sauce, fish sauce, lime juice, water, brown sugar. Mix well.
  3. Sautee minced garlic and diced jalapeno in peanut oil until garlic is golden brown.
  4. Mix all ingredients together except peanuts, add Sriracha to taste.
  5. Simmer for about 10 minutes, stirring frequently.
  6. Steam or blanch spinach, removing from heat before spinach is completely cooked through.
  7. Serve, setting spinach on the plate and garnish with crushed peanuts.