Swimming Rama
Swimming Rama
Swimming Rama is a Thai peanut curry sauce ladled over a bed of steamed rice, spinach, and either pork or chicken. For being a simple dish, it kind of has a lot of steps. The process of marinating the meat in the cornstarch, water, and oil is called ”velveting.” The meat absorbs all of the marinade, making it extra moist. It is then blanched for a minute or two. This technique is used in most Asian restaurants. It allows the chef to have large quantity of meat ready to go, cutting back on cooking time. If you’ve ever eaten at a Chinese buffet, most of the meat in various dishes is prepared this way.
Ingredients
- 1 1/2 lbs pork loin sliced 1/8” thick
- 1 tbsp fish sauce
- 3 tbsp water
- 2 tsp vegetable oil
- 2 tbsp cornstarch
- 2 tbsp red curry paste
- 1 1/2 cups coconut milk
- 2 tbsp palm sugar
- 2 tsp fish sauce
- 3 tbsp tamarind concentrate
- 1/3 cup roasted peanuts
- 1 1/2 tbsp toasted sesame seeds
- 1 lb spinach
Instructions
- Mix together the fish sauce, vegetable oil, water, and cornstarch. Add in the pork, making sure that all of the slices are evenly coated. Let marinate for 30 minutes.
- In a pot over medium heat, mix together the coconut milk and curry paste. Cook for 5 minutes.
- Add in the fish sauce, palm sugar, and tamarind concentrate. Simmer for 5 minutes.
- In a spice grinder, add the peanuts and sesame seeds.
- Coarsley grind.
- Add the peanut mixture to the curry sauce. Simmer on medium heat for 20 minutes, making sure to stir occasionally.
- The sauce should be fairly thick.
- Bring a pot of salted water to a boil. Blanch the spinach for 20 seconds. Drain.
- In the same pot of water, blanch the pork for 1 minute.
- Assembly time!
- Place a serving of the spinach on a plate. Top the spinach with the pork. Ladle over the peanut curry sauce. Serve with steamed jasmine rice.
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