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Slow Cooker Swimming Rama

  • Serves: 8
  • Calories: 764
Slow Cooker Swimming Rama

This slow cooker version of Swimming Rama made at home is simple and flavor-packed. It may just have you saying “so long” delivery and “hello” to at home Thai food once for all.

Find yourself reaching for that Thai food takeout menu one too many times in a given week? This simple and flavor-packed version of Swimming Rama made at home may just have you saying “so long” delivery and “hello” to at home Thai food once for all.

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I don’t know what it’s like in your hometown, but around these parts (Portland, Or and vicinity) Thai food might as well be the new American comfort food. It seems like every street has at least one Thai restaurant (or two or three), and for good reason. There is just something so comforting about those layered spices, heat level just the way you like it, all atop some warm jasmine rice or Thai noodles that keep me (and so many others) coming back for more.

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I can eat Thai food at least a few times a week. I have my favorite restaurants that I order from, but all that take-out was doing a number on my wallet. Fortunately, of the things Natalie and I love to do is brainstorm how to make some of our favorite restaurant dishes at home- and not just replicas of what we might order out, but truly adapted, easy-to-make, family-friendly versions of our favorite dishes. With that in mind, we set out to create an at home version of one of my favorite Thai go-to’s: Swimming Rama!

What’s that you say? You’ve never heard of Swimming Rama? Well have no fear, that’s why I’m here.

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What is Swimming Rama?

This American Thai food classic (apparently it’s not so prevalent in Thailand itself, but is a well-loved dish here in the states) is made up of a heaping serving of spinach topped with tender chicken (or tofu if you prefer) and covered in a rich peanut sauce. Served alone or with some fragrant jasmine rice, it’s a dish I can go back to again and again.

Natalie and I believe that we’ve not only perfected an at home version of Swimming Rama that can rival even the best Thai take-out, but we’ve made it really simple and perfect for those busy weeknight dinners by accomplishing all that flavor in a slow cooker. Less effort, less clean up, same big taste. You may have to try it to believe it, and once you do you’ll likely be a convert like we are and pass on calling in that to-go order (yet again), opting instead for this tasty at home version.

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Be sure to check out our other slow cooker recipes and if you are feeling the Thai food vibe, there's some of that around her too! Enjoy!

Slow Cooker Swimming Rama

  • Serves: 8
  • Calories: 764


  • 2 lbs Chicken breasts, cubed
  • ¾ cup Natural peanut butter
  • 1 (14 oz) can Coconut cream
  • 1 tbsp Red curry paste
  • 3 tbsp Soy sauce
  • 3 tbsp Brown sugar
  • 1 tbsp Fish sauce
  • 2 tbsp Apple cider vinegar
  • 6 cups Spinach
  • 6 cups Cooked rice
  • Basil, fresh, optional
  • Peanuts, crushed, optional
  • Chili flakes or peppers, optional


  1. Whisk the peanut butter, coconut cream, red curry pas, soy sauce, brown sugar, fish sauce and apple cider vinegar in a small bowl, until combined. Pour the mixture into the base of a slow cooker along with the chicken breast.
  2. Cook on low for 3-4 hours or until chicken is cooked through (cubed chicken cooks relatively quickly in a slow cooker and the 4 hour setting may be to long).
  3. If desired, 15 minutes before serving, add the spinach to the slow cooker. Wait until spinach has wilted and serve over cooked jasmine rice. Another alternative is to serve over raw spinach for a less wilted version.
  4. Sprinkle with fresh basil, crushed peanuts and chili flakes if using.