Enjoy this plant-based version of swimming rama that hits all the high notes of its traditional twin, with tender vegan chicken pieces 'swimming' in a spicy Thai-inspired peanut sauce that's served over wilted spinach.
Ready in under 30 minutes, pair this swimming rama with rice or noodles for an easy weeknight dinner. Or make a feast out of it and serve with Thai-Inspired Vegan Larb, and 15-Minute Thai Green Curry.
Ingredients
Serving Suggestions
Swimming rama is a rich dish so it will pair well with a plain starch such as rice or noodles. Traditionally, it would be served with white rice. For the photos in this post, I used Japanese-style noodles, which are thick and chewy, and of course, not traditional.
Tips: About Soy Curls
Soy curls are a one-ingredient meat-replacement made with soy flour. They're inexpensive and mild in flavour. Soy curls are rehydrated before using and easily absorb seasoning, so they can be used in a variety of recipes.
Soy curls are a good source of plant-based protein, with 15 grams of protein per 1 dry cup.
Soy curls are sold dry, making them a useful addition to your plant-based pantry.
Visual Overview: Making Swimming Rama with Vegan Chicken
Rehydrate the Soy curls
Put the soy curls in a large bowl.
Soy curls
Cover with hot water or stock and then stir in the red curry paste. Set aside while you make the peanut sauce.
Rehydrating soy curls
Make the Spicy Thai Peanut Sauce (this link will open in a new window).
Spicy Thai Peanut Sauce
Using your hands or a colander, squeeze as much water as you can out of the soy curls.
Squeeze water out of soy curls
Toss the soy curls in cornstarch. This adds a bit more texture when they're fried.
Soy curls tossed in cornstarch
Heat the oil in a large frying pan. Add the soy curls and fry for 3-5 minutes, until slightly browned and crisp.
Cooked soy curls
Add the peanut sauce to the frying pan. Heat and stir until the peanut sauce is hot.
Soy curls with peanut sauce
Heat a large frying pan, add 3 tablespoons of water, and then add the spinach. Cook for a few minutes, just until the spinach is wilted.
Alternatively, to make this in 1-pot, you can stir the spinach into the peanut sauce/soy curl mixture and heat until the spinach is wilted.
Wilted spinach
Serve with your choice of rice or noodles.
Optionally, garnish with roasted chopped peanuts, limes, and fresh cilantro.
Swimming Rama with Vegan Chicken (Soy Curls)
Recipe Card
Swimming Rama with Vegan Chicken
Ingredients
- 4 ounces soy curls (weigh before rehydrating)
- 1 tablespoon coconut oil
- 1 tablespoon Thai red curry paste
- 1-2 cups hot stock or water
- 1 tablespoon cornstarch
- tablespoon Spicy Thai Peanut Sauce
- 8 ounces fresh spinach
Optional garnishes
- 1/2 cup roughly chopped roasted peanuts
- cilantro
- lime wedges
Instructions
- Put the soy curls in a large bowl and cover with boiling water or stock. Stir in the Thai red curry paste and then set aside while you make the peanut sauce.
- Make the
Spicy Thai Peanut Sauce. - Squeeze as much liquid as you can out of the soy curls, return them to the bowl and optionally, toss in cornstarch. (This provides some additional texture when the soy curls are fried).
- Heat the coconut oil in a large frying pan. Add the soy curls and fry, stirring occasionally, for 3-5 minutes, until slightly browned and crisp.
- Pour the peanut sauce over the soy curls and heat through.
- In a separate frying pan, heat a few tablespoons of water over medium high heat. Add the spinach and let steam until wilted, about 5 minutes. [Alternatively, you can turn this into a 1-pot dish, by stirring the spinach into the soy curls and peanut sauce.]
- Optionally, garnish with chopped peanuts, fresh cilantro and lime.