I’m gonna blame the weather.
For reasons I can’t understand, let alone articulate, getting this post together has been a helluva challenge. I’ve been exposed to every little facet of my diminished attention span.
It’s gotten ridiculous.
It seems the window of time I can commit to the simplest task these days has gotten so small that if it could drive, it would buy a red sports car, with a bass-heavy stereo to compensate for its shortcomings.
Yes. My attention span has erectile dysfunction.
So, as I said, I’m blaming the weather. As such it’s appropriate that this is the dish I wanted to share. When we were living in Montreal a few years back we had gone out for Thai food one evening. It was about -15 degrees Celsius, a cold wind ripping snow from the banks along rue St. Denis, and throwing it mockingly in our faces as we trudged towards the restaurant. We almost turned back at a certain point, as we knew we still had a hefty walk ahead of us. But we persevered for some reason (I had probably refused to cook), and eventually found ourselves at the restaurant.
Once inside, we had an incredible meal. I don’t even recall exactly what we had (other than a spicy, crispy, green bean dish) but I do recall the feeling of utter bliss that washed over us afterwards. There’s something about the spiciness of Thai food which wiggles its way into that happy place in the brain and nests there, rather than sitting on your tongue in a searing cayenne hangover.
As a result, by the time we were leaving the weather seemed not to matter. Glassy-eyed, and with a perma-smile on our faces, we floated back along the icy streets towards home, not noticing the cold, the wind, or the fact that there were still at least four months of this kind of weather still to get through.
This dish is something of my own little talisman against the winter, and more so against the umpteen depressive disorders winter can inspire.
Swimming Rama
Sauce
- 1/3 cup peanut butter
- 4-5 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 3-4 Tbsp soy sauce (preferably Tamari)
- 1-2 stalks lemongrass, peeled and chopped fine. Only use soft white part
- 1 Tbsp grated fresh ginger (or about 1 tsp ginger powder)
- 3-4 garlic cloves, minced or grated
- ½ tsp chili paste
- 2 Tbsp brown sugar or 3 Tbsp honey
- 1 400 ml can coconut milk
- 2-3 Tbsp lime juice (preferably kaffir/magrut lime)
- ½ cup peas (frozen is fine. Defrost in cool water, and drain)
- 6-8 cups chopped spinach
- 2 chicken breasts, cut into chunks or strips
- 2-3 Tbsp oil (vegetable or peanut)
Garnish
- 1 small tomato, seeded and chopped
- ¼ cup chopped cilantro (or Thai basil)
- Cooked Rice to serve
Combine peanut butter, vinegar, sesame oil, soy, spices and sugar in a small saucepan, and stir gently over med-low heat until mixture is evenly blended. Add coconut milk and stir.
Heat a wok or skillet over med-high heat. Drizzle in oil, and add chicken. Fry until no pink remains showing on the outside, stirring and flipping as required.
When chicken is almost done (don’t worry too much if it’s still pink inside), bring the coconut milk mix to a boil. When bubbling, add the chicken (draining fat, if necessary), reduce the heat to a simmer, and cook gently for 8-10 minutes.
Place the wok back on the heat. Put about half a cup of water in, and add the spinach. Stir spinach until evenly wilted.
Taste sauce, and add lime juice to taste, and peas.
Arrange rice on individual plates, or a large platter, with a well in the center. Place spinach on the rice, then pour the chicken and sauce over spinach.
Sprinkle with tomato and cilantro, and serve immediately.
