It is a weeknight, you're busy. Let’s get take out. Or NOT! Let’s Fake Out the Take Out! We are loving this healthy paleo swimming rama. Thai take out perfection. This copycat version is loaded with protein and veggies and we swapped the traditional sugary peanut sauce for an almond based paleo version. Plus, it takes less than 15 minutes!
Not sure what swimming rama is? 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.
Honestly, not sure any of that is right so I am sticking with Paleo Swimming Rama. I don’t know who Rama is but apparently, she likes a swim. My kind of gal 😊…
In all seriousness, lets chat a bit about how to make this awesome Thai take out copycat recipe. And how in the world do we make this in less than 15 minutes? We rely on store bought pre-prepped healthy ingredients including a rotisserie chicken, bagged spinach and pre-cut broccoli florets plus our no-cook Easy Thai Paleo “Peanut” Sauce with a couple pantry staples.
How to Make Paleo Swimming Rama
The key to this recipe made fast is the order of operation. First, we want to get our water boiling for steaming the fresh broccoli florets.
While the broccoli is cooking, place all the sauce ingredients in a blender and puree until smooth. Then remove the skin from the chicken and pull off the meat. Arrange on a serving platter and cover with foil to keep warm.
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.
Dump the water and place the pot back on the stove over LOW heat. Add the sauce and heat until warmed through. About 2 minutes. Keep a close eye, if you over heat the almond butter will stiffen up.
Drizzle the sauce over the chicken and serve the rest on side. Garnish with fresh Thai chilis, chili garlic sauce, cilantro or sesame seeds. Serve on its own or with rice, quinoa or riced cauliflower.
Pro Tip: To make this part of your weekly meal prep, blanch the broccoli, 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.
If you don’t want to use a store-bought rotisserie chicken, you can substitute one pound of steam or poached chicken breast. You can also use frozen broccoli for this recipe.
Be sure to pin the recipe for later and share on Facebook. Your friends need to know dinner is only 15 minutes away!
Our no-cook Easy Thai Paleo “Peanut” Sauce pin can be found here. Let us know what you think in the comments below.
Paleo Swimming Rama
- 1 rotisserie chicken
- 12 oz broccoli florets
- 5 oz baby spinach
- optional garnishes cilantro, chili oil, thai chili peppers, sesame seeds
Swimming Rama Sauce
- 1 cup coconut milk, canned
- 1/2 cup natural almond butter
- 1 1″ piece of ginger, peeled
- 2 cloves garlic, peeled
- 2 Tbsp tamari gluten free soy sauce
- 2 Tbsp fish sauce
- 1/2 lime, juiced
- 1 Tbsp rice vinegar
- 1/2 tsp crushed red pepper
- 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.
- While the broccoli is cooking prepare the sauce. Place all ingredients into a blender or food processor. Blend 1 minute or until smooth.
- 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.
- Add sauce to dry pan and cook on medium heat until boiled through. Taste for heat and add more red pepper, if needed.
- 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.