Chicken in Peanut Sauce with Spinach

25 minutes
4 servings
25 minutes
4 servings
This dish is also known as Swimming Rama.


  • 1-13.5 oz can Coconut Milk
  • 3 quarter size slices of ginger root
  • 1 1/2 lbs boneless, skinless chicken, sliced across grain, into 1/4" pieces
  • 1-3.5 oz box Peanut Sauce Mix
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • Salt
  • 2-9 oz packages baby spinach leaves
  • 1 small tomato, chopped
  • 1/4 cup chopped peanuts
  • Optional garnish: Chopped hot chili peppers


  1. Put a large soup pot of salted water (about 4 inches water) on to boil.
  2. In a medium sauce pan add Coconut Milk and ginger slices. Bring to a boil and add chicken. Turn down to a simmer. Stirring occasionally, simmer 5-7 minutes, or until chicken is just cooked through (not pink) but still tender.
  3. With a slotted spoon, immediately remove just chicken to a bowl, draining any accumulated Coconut Milk back into saucepan. Cover bowl tightly with plastic wrap or foil.
  4. Add Peanut Sauce Mix (both inner envelopes) and crushed red pepper to coconut milk. Bring back to a boil. Turn down to a simmer and simmer 3-4 minutes. Add chicken, lime juice, sugar and salt to taste. Simmer 2-3 minutes more. Remove ginger.
  5. Add spinach to pot of boiling water and stir for 10-20 seconds, just until leaves wilt. Immediately drain into strainer. With a fork or tongs, arrange spinach on plate.
  6. Pour hot chicken (with sauce) in middle of spinach. Top with chopped tomatoes and peanuts. For those who like it hot, pass a small bowl of hot chopped chilies to sprinkle on Rama. Serve with sides of rice.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Now you can make traditional Thai Peanut Sauce at home! Simply add Coconut Milk and create anything from a cooking sauce to a complete meal.

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