"Swimming Rama" Thai Peanut Sauce w/ Spinach & Pork พระรามลงสรง | Thai Recipes



“Swimming Rama” is a dish that is becoming hard to find in Thailand, but is still served in many Thai restaurants overseas. Started by Chinese immigrants in …

36 Comments

  1. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  2. I've been wanting to try this since I first saw your video, but I can't find tamarind paste. I'm in the SF Bay Area and I can't help think one of our many Asian markets would have it, but, no.

    Do you have a workaround for me? Thanks!

  3. All i want is a reply please, love the dish, tried the dish, fantastic dish, i only want to let you know how good it was, just a little reply would be good, all the best from london, uk👍

  4. Great video, Pai! You even went to the trouble of checking the iconogrpahy of SriRama, which is wonderful. You are right about the blue/green confusion in India.

    "nava durvA dala shyAma" is the description of the color of Sri Rama : nava = new durva = Cynodon dactylon, a grass common in lawns etc. in SE Asia; dala = leaves ; shyAma = green, dark .

    In India, Siam is spoken of as ShyAma desha, meaning Land of Greenery or Green-ness [if that is a word!], just as Burma is derived from Brahma desha.

    Anyway, the term "shyAma" can mean both green and dark [ green]. So, the dark green of ShyAma has often been conflated with Dark, Blue-black, even blue in India.

    Examples: ShyAma is the epithet describing SriKrishna who had very dark skin, and He is represented now with deep blue skin; black is found only in images of stone, etc.

    Or, ShyAmA, describing an aspect of the Female Divine, represented by the Green Tara in Tibet, but now conflated in the common imagination in India/Bengal with the midnight-blue color of Mother Kali.

    Sri Ramakrishna, a great saint of Bengal, who often had visions of the young Rama during a certain period in his spiritual quest, describes the skin color he saw as GREEN as the fresh grass sprouting with the rains. So, now you can take your pick on the skin color that is really appropriate, or become even more bewildered.

    The Thai choice of color, as with the Tibetans, retains the right hue: green!! This has been jumbled up in India with all manner of syncretic thought.

    Actually, the regnal name of the Thai Monarch, e.g. Rama IX, is in honor of SriRama, who is said to have been the perfect king in whose reign righteousness and justice embraced all.

  5. More than a decade ago, my American friend told me about his favorite Thai dish. He described it as steamed chicken and vegetables over rice, topping with peanut sauce. That time I couldn't recognize any Thai dish like that and also I didn't know exactly what "peanut sauce" is, so I told my friend, "I don't think there is a dish like that in Thailand". So stupid of me, lol.
    Actually I knew this swimming rama dish, I ate it before, but it's just quite rare in Thailand these days.

  6. hi pai, im from the philippines, can you make a kare kare. this is a dish from the my country. thank you. the sauce is also made from the peanut sauce. please make it for us. im your fan and subscriber.

  7. The funniest thing about this dish is despite being born and raised I Thailand, I had never heard of this dish until I came to Canada and started working at a Thai restaurant. They changed up the name a little bit but it was still more or less Long Song. My boss was so surprised I hadn't had it before and so was I. They make it a little different from this though. I think they used steamed Gai lan. And the sauce tasted more like Rad Nha sauce but more peanutty.
    Now I need to make this recipe because curry ❤

  8. One of the reasons the Hindu god might be called green but looks blue may have to do with how sine languages see color. In older times in Chinese, what English calls blue would be seen as green in Chinese. This may be the similar case for Thai?

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