Swimming Rama is my favorite of the Thai curries. Maybe because I have such a soft spot for the ever controversial peanut butter. But yum.
It is so rich, flavourful and satisfying. If you can’t do peanuts you can substitute for cashew or almond butter, it will taste slightly different but will still provide that rich creaminess we are all chasing.
This curry can be made vegan by subbing the meat for tofu, it also is great with chicken, prawns or whatever protein you have on hand.
The magic is in the sauce.
Traditionally, swimming rama is poured over a bed of wilted greens, and served with rice. I like broccolini, spinach or bok choy, but again, just use what you have on hand.
Because I’m feeling so good eating grain free, I obviously recommend subbing out those grains for a fluffy, steaming bowl of cauliflower rice, but that’s your call.
Meat or vegan, rice or cauliflower this is a perfect meal any day of the week that comes together quickly and pleases even picky family members.
1-2 tbsp. red curry paste (adjust to personal spice preferences)
1 tbsp. coconut oil
1 can coconut milk
3 tbsp. peanut butter
1 tsp fish sauce
2 cups protein of choice
As much steamed or sautéed greens as you like
As much cauliflower rice as you like
Finely chop shallot and lightly saute in oil about 30 seconds
Add curry paste and continue to saute until the paste becomes fragrant
Toss in protein and roll around in the curry sauce and shallots
Slowly add coconut milk and allow to lightly simmer (don’t boil)
When the protein has cooked through (about 10 minutes) turn off heat
Add fish sauce, lime juice, peanut butter and cilantro
Stir to combine and salt and pepper to taste if needed
*Tip* Serve with an extra lime wedge and let everyone add their own chopped red chilis at the end to individually customize the heat and acid.
If you try this recipe and like it tag me @tha_wild_sage and give it a pin!