“Swimming Rama” Thai Peanut Sauce w/ Spinach & Pork พระรามลงสรง | Thai Recipes

“Swimming Rama” is a dish that is becoming hard to find in Thailand, but is still served in many Thai restaurants overseas. Started by Chinese immigrants in Bangkok, swimming rama is made up of a bed of blanched morning glory or water spinach, topped with tender slices of pork or chicken (or tofu), with a peanut sauce poured on top. In Thailand this is often served as a “single-dish meal,” which means that all the good stuff gets poured over rice!

I have to admit that I’m making a bit of a luxurious version here (because I can!) with lots of coconut milk, herbs, and peanuts, so it’s extra rich. If you get this on the streets of Thailand, the gravy may be diluted with stock, and then thickened with starch.

You can also make this vegetarian friendly by omitting the meat altogether or substituting tofu or mushrooms. The sauce can be made far in advance and kept in the fridge for days, so this really can be a quick weeknight meal!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
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