It is a weeknight, you're busy. Let’s get takeout. Or NOT! Let’s Fake Out the Take Out! We are loving this healthy swimming rama recipe made with rotisserie chicken for a quick and easy weeknight dinner. It takes less than 15 minutes!
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What is Swimming Rama?
It typically is steamed or poached chicken served with sauteed spinach over white rice with a Thai peanut sauce.
Here in Ohio I often see it called Rama Thai or Praram Lhong Srong. But I have also seen it called Khao Phra Ram Long Song. Thai food is high on my list of favorite cuisines.
There are so many naturally gluten-free dishes that I base many of my recipes on these traditional Thai flavors. From my spicy pumpkin soup to vegetarian green curry, and of course my gluten-free pad Thai with shrimp, I really can't get enough.
📖Why This Recipe Works
How in the world do we make this in less than 15 minutes? I rely on store-bought pre-prepped healthy ingredients including rotisserie chicken, bagged spinach, and pre-cut broccoli florets plus my quick and easy homemade peanut sauce with a couple of pantry staples.
And while you can serve this dish over white rice or even leftover sushi rice, I prefer to serve mine with broccoli. My favorite Thai restaurant does this and I love having the extra veggies.
Chicken- I use a store-bought rotisserie chicken for this recipe. But you can poach your own chicken breast. You can also swap out the protein for pressed tofu or thinly sliced pork (cook first).
Spinach- Use fresh spinach, not frozen.
Broccoli- You can use fresh or frozen broccoli. This ingredient is optional. But if you want more veggies try adding a red bell pepper for extra color.
Peanut Butter- I prefer lightly salted natural peanut butter but you can also use creamy peanut butter.
Coconut Milk- Regular or light coconut milk. Do not use coconut cream.
Soy Sauce- To keep things GF I use tamari (gluten-free soy sauce) but you can use regular if you like. Use coconut aminos to keep it soy free.
Aromatics- Fresh garlic, lots of ginger, and crushed red pepper flakes.
Some recipes use a little red curry paste in their sauce. In an effort to keep things simple I used red chili flakes for heat.
To make this recipe paleo simply swap out the peanut butter for almond butter. I don't use any sugar in the recipe.
⏲️How to Make Swimming Rama
florets. While the water is coming to temperature let's get started on the sauce.
Step 1- Peanut Sauce
Place all the sauce ingredients in a blender, and puree until smooth. Add the sauce to a small saucepan and heat over low heat until it is warmed through.
Step 2- Prep the Chicken
Remove the skin from the chicken and pull off the meat. Thinly slice the chicken. Arrange on a serving platter and cover with foil to keep warm.
Step 3- Prep the Veggies
Add the broccoli to the steamer basket. Once the broccoli is cooked through, about 6-8 minutes. Add the bag of spinach right on top. Cover for 30-60 seconds, until just wilted. Arrange on your serving platter.
If you aren't making the broccoli, you can just steam the spinach. Or you can saute. Just add a teaspoon of olive oil to a large skillet over medium high heat. Add the spinach and stir constantly until wilted.
Step 4- Serve
Drizzle the sauce over the chicken and serve the rest on the side. Garnish with fresh Thai chilis, chili garlic sauce, cilantro, or sesame seeds. Serve on its own or with sushi rice, quinoa, or riced cauliflower.
👩🏻🍳 Expert Tip
To make this part of your weekly meal prep, blanch the broccoli, and prep the chicken and the sauce. When ready to eat simply reheat the chicken directly in the sauce, sauté the broccoli and add the spinach at the last minute.
Spinach is best eaten the day it is cooked. The chicken, broccoli, and peanut sauce can be mixed together and stored in an airtight container. Store in the refrigerator for 3 to 5 days. Reheat in the microwave until warmed through.
More Quick Chicken Dinner Recipes
💭 Frequently Asked Questions
I use Red Boat fish sauce, but feel free to use whatever brand you can find at your local grocery store.
It depends on the recipe but the sauce I use for swimming rama is the same as my gluten-free Thai peanut sauce recipe.
- 1 rotisserie chicken
- 12 oz broccoli florets
- 5 oz baby spinach
- optional garnishes cilantro, chili oil, thai chili peppers, sesame seeds
- Remove the skin from the chicken and pull the chicken from the bones and arrange on a large platter. Cover with foil to keep warm.1 rotisserie chicken
- In a large sauce pan bring one inch of water to boil. Add steamer basket and broccoli and cover. Steam for 6 minutes or until broccoli is fork tender. Add spinach on top of the broccoli and cook for 30 to 60 seconds until spinach is just wilted. Arrange broccoli and spinach on the platter. Remove steamer basket and drain water, return pot to stove.12 oz broccoli florets, 5 oz baby spinach
- While the broccoli is cooking prepare the sauce. Place all ingredients into a blender or food processor. Blend 1 minute or until smooth.1 cup coconut milk, canned, ½ cup peanut butter, all-natural, 1 inch piece ginger, 2 cloves garlic, 2 Tablespoons tamari gluten free soy sauce, 2 Tablespoons fish sauce, ½ lime, 1 tablespoon rice vinegar, ½ teaspoon crushed red pepper flakes
- Add sauce to a dry pan and cook on medium heat until it boils. Taste for heat and add more red pepper, if needed.optional garnishes cilantro, chili oil, thai chili peppers, sesame seeds
- Sub steamed or poached chicken breast if rotisserie chicken isn't available.
- For quick prep I used washed and bagged broccoli and spinach.
- Frozen broccoli can be substituted and is optional.
- Serve over rice, if desired.