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Tuesday, April 27, 2010

Swimming Rama & Curry Carrot Slaw!

This is our new favorite dinner! Seriously. We've made it several times in the last few weeks. Super easy and yummy!

We first had both of these dishes at a friend's house (meet them here and here!)

Peanut Sauce (for Swimming Rama)

1/2 cup peanut butter
1/4 cup soy sauce (I use lite sodium)
Juice of 1/2 lime
1/2 - 1 tsp garlic chili paste
1 cup chicken broth
1/2 can coconut milk (I use lite coconut milk)
from TalkofTomatoes.com (she made this recipe!)
2 cloves of garlic

1/2 - 1lb of cooked chicken shredded with a fork (grilled, roasted, baked - whatever is easiest. This is also a great recipe for using up extra cooked chicken!)

Fresh spinach 1lb.

Mix ingredients together (except chicken & spinach) and boil for 4 minutes.

To assemble:
Lay spinach on a platter, top with cooked chicken, then pour hot sauce over the top. If you like it crunchy, just add in some crushed peanuts after you have it on the platter. Serve with additional garlic chili paste. (note: Chicken doesn't have to be hot - the heat of the sauce will warm the chicken.)

Carrot Slaw

(Recipe courtesy Alton Brown, 2005, recipe altered)
• 2 pounds carrots , approximately 12 to 15 medium
• 1/2 cup mayonnaise
• Pinch kosher salt
• 1/4 cup sugar
• 1/2 cup raisins
• 2 teaspoons curry powder
• 1 teaspoon minced garlic
• Pinch celery seed and/or caraway seed, optional

Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.

In a large mixing bowl whisk together the mayonnaise, salt, sugar, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.
(Crushed pineapple, well-drained, may also be added to this recipe)

(photo credit)


  1. I am going to have to try that chicken!!! How much chicken do you use with this recipe of sauce?

  2. good question about the amount of chicken. Also, do you put pinneapple in the coleslaw? Not listed in the ingredients but in the instructions? What kind? Yum!

  3. Martha and Joanna ... sorry about the poor write up of this recipe. I just assume everyone can read my mind. :)

    I fixed it ... thanks for asking questions. :)

    Martha - 1/2-1 lb of chicken

    Joanna - yes the original recipe did have pineapple, but I opted to leave it out for fear it would be too sweet. Also, hubby is not a huge fan of pineapple in his food.

  4. I am SO digging this. It is on my list of things to make!!!

  5. I like that you put some instructions here on how to assemble it! I am so excited about this dish!

  6. Amy, we loved it. Made it a couple of times already. It was even on my list of meals when Jeff & Aubrey came to town and I only cooked for them twice! Thanks!

  7. Whew, this was way too salty for my taste. Next time I'll use one cup water and only half the bouillon for the chicken broth. Otherwise, very delicious!

  8. Katiedid - did you use the low sodium soy? That makes a big difference. Also, if you use a high quality broth there will be a lower sodium (or use low sodium broth).