Skip to Content
September 7, 2023

Slow Cooker Swimming Rama

A coconut curry base gets a little zing from fish sauce and apple cider vinegar. Add greens and fluffy white rice and you’ve got our new favorite slow cooker meal.

Categories:

slow cooker swimming rama served on top of white rice topped with crushed peanuts, basil and red chili flakes
Photography by Gayle McLeod

Homemade Swimming Rama In A The Slow Cooker

We love our slow-cooker for about a million reasons, and we’re adding one of our favorite Thai meals to the list. While we’ve never met a Thai dish that we didn’t like—somewhere along the line, swimming Rama became our go-to takeout order. Make a feast by serving this with Cold Thai Noodle Salad and Thai Basil Beef.

slow cooker swimming rama served on top of white rice topped with crushed peanuts, basil and red chili flakes

💌 Let's Stay Together

There are so many great ways to receive all of our latest recipes, meal tips, and inspiration.

What Is Swimming Rama?

Swimming rama has a similar flavor profile to satay sauce. It’s a play between salty and sweet, creamy and nutty, flavor and texture. As to the origin of the dish, we’re grateful to food writer Pailin Chongchitnant of “Hot Thai Kitchen” for adding clarity. Chongchitnant explains that in Thailand, the Hindu god Rama is depicted as having green skin and so the greens that are served with this dish—we use spinach, either raw or cooked—are the reason it’s called “rama.” In Thailand, this dish has fallen out of favor, but in America’s Thai restaurants it’s quite popular.

raw chicken, peanut butter, coconut cream, red curry paste, soy sauce, brown sugar, fish sauce, spinach & rice in prep bowls

Ingredients You’ll Need To Make Swimming Rama

  • Chicken breasts – In Thailand, this is often made with pork, but in the U.S. you'll find it made with chicken. Either is great!

  • For the sauce – Peanut butter, coconut cream, red curry paste, soy sauce, brown sugar, fish sauce, apple cider vinegar

  • Spinach or other sturdy green

  • Rice – Make a pot of fluffy White Rice to serve with Swimming Rama

  • For serving – Basil, peanuts, chili flakes

peanut butter, coconut cream, red curry paste, soy sauce, brown sugar, fish sauce & apple cider vinegar being mixed in a bowl

How To Make Swimming Rama in a Slow-Cooker

  1. Make the sauce. Whisk the peanut butter, coconut cream, red curry paste, soy sauce, brown sugar, fish sauce and apple cider vinegar.

  2. Add everything to your slow-cooker. Pour the swimming Rama sauce into a slow-cooker along with the chicken breast.

  3. Cook on low until it’s done!

  4. Add the spinach. You can either stir it directly into the chicken and sauce until it’s wilted, or you can simply serve the cooked chicken over a bed of raw spinach.

  5. Add the toppings. Sprinkle with fresh basil, crushed peanuts and chili flakes and serve with cooked White Rice.

chicken, peanut butter, coconut cream, red curry, soy sauce, brown sugar, fish sauce & apple cider vinegar in a slow cooker
chicken, peanut butter, coconut cream, red curry, soy sauce, brown sugar, fish sauce & vinegar cooked in a slow cooker
spinach being stirred in to slow cooker swimming rama
homemade slow cooker swimming rama in a slow cooker

How to Store Leftover Swimming Rama + Tips

  • Leftovers are good in the fridge for 3-4 days. This is a really great meal to freeze. We recommend freezing only the chicken in the sauce and adding the spinach for service.

  • Don’t have any rice on hand? No prob! Skip wilting the spinach and serve the Rama over a bed of raw spinach. It will wilt slightly on the plate!

  • After three hours of cooking, be sure to check the chicken for doneness. Because the chicken breast is cut into small pieces, four hours might be too long.

  • Looking for a vegetarian option? Skip the chicken (and slow-cooking), and use baked tofu instead.

slow cooker swimming rama served on top of white rice topped with crushed peanuts, basil and red chili flakes

More Restaurant Favorites From The Modern Proper

Add More Great Recipes To Your Collection

For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!

Slow Cooker Swimming Rama

  • Serves: 8
  • Prep Time:  15 min
  • Cook Time:  3 hrs
  • Calories: 501

Ingredients

  • ¾ cup natural, smooth peanut butter
  • 1 (14-ounce) can coconut cream
  • 1 tablespoon red curry paste
  • 3 tablespoons soy sauce or tamari
  • 3 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons apple cider vinegar
  • 2 pounds boneless, skinless chicken breasts, cubed
  • 6 cups spinach
  • 6 cups cooked rice, for serving
  • Fresh basil, roughly chopped (optional)
  • Crushed peanuts (optional)
  • Red pepper flakes (optional)

Method

  1. In a small bowl, whisk together the peanut butter, coconut cream, red curry paste, soy sauce, brown sugar, fish sauce, and apple cider vinegar until combined. Pour the mixture into the bowl of a slow cooker.

  2. Add the chicken breasts and toss to combine with the sauce. Cook on low for 3 to 4 hours, or until chicken is cooked through.

  3. In the last 15 minutes of cooking, add the spinach and cook until wilted.

  4. Serve the rama over the cooked rice. Sprinkle with fresh basil, crushed peanuts, and chili flakes if using.

Nutrition Info

  • Per Serving
  • Amount
  • Calories501
  • Protein35 g
  • Carbohydrates39 g
  • Total Fat24 g
  • Dietary Fiber4 g
  • Cholesterol75 mg
  • sodium652 mg
  • Total Sugars7 g

Slow Cooker Swimming Rama

Questions & Reviews

Join the discussion below.

or
  • Carlos E Delgadillo

    Would you consider using bok choi in place of spinach?

    We haven't tried it but you could give it a try!

  • Maggie

    Love your blog, recipes and just gave your cookbook to my best friend!

    Do you think this would freeze well?

    Thanks so much Maggie! We haven't tried freezing it but it should be ok.

  • Farah Y Haroon

    Is it possible to make this recipe vegetarian or pescatarian? I was thinking either tofu, chickpeas, and/or shrimp?

    I would make the sauce in a sauce pan. Then cook shrimp or tofu in a skillet. Add it together and add the spinach etc. I wouldn't put any of the proteins you mentioned in the slow cooker.

  • Susanne Johnson

    Hi, I want to make this for a crowd of 15 for a crock pot pot-luck. Best way to do that?

    I would just double the recipe. I've never tested it that way, but I don't see why it wouldn't work. Or borrow a crock pot from a friend and make two batches.

  • Jane Morris

    this sounds so very good! I've never tried coconut cream....can I sub coconut milk or is there a big difference? (I live in Vancouver WA also...my favorite Thai restaurants here are Thai Orchid and Nom Nom downtown!)

    Hi Jane! Yay for Vancouver! You can totally use coconut milk. The coconut cream version comes in a can right next to the canned milk at the store! It is just a thicker "creamier" version! Enjoy!

  • Jess C

    Just made this and it is insanely good. I can't wait to eat it for dinner tonight! Thank you for another great recipe!

    Thanks Jess, so happy you love it!

  • Nicole

    I made this recipe as I was looking for a minimal effort dinner recipe to feed my friends on a Friday evening. It was incredibly easy to put together and was very well received. It was extremely tasty :) Do yourself a favor a make this simple and delicious dish ASAP

    Thanks Nicole, we are so glad you loved it!

  • Josh

    Just finished making this about 30 min ago and it's got my family's approval! Kids keep asking for more. I will certainly be making this again!

    For those curious, I recommend using the optional crushed peanuts. It adds that extra texture and bit of peanut flavor.

    Thanks Josh, so glad the whole family loved it!

  • Susanne Johnson

    WOW! I made this as part of a crock pot pot-luck for a crowd of 15, and everyone went nuts for it! I doubled the recipe, and only put a little spinach in to wilt, then put the rest of the fresh spinach on the side with rice, peanuts, hot peppers and basil for people to add. It was so delicious, and wonderful as leftovers. So easy, so good. Everyone wanted the recipe

    YAY! Thank you so much Susanne! This is so great to hear, we are so happy everyone loved it!

  • Paul Taper

    Excellent. Very good flavor.

    Thank you!! So happy you enjoyed it!