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Thai Swimming Rama Recipe (Praram Long Song)
5 from 6 votes

Thai Swimming Rama Recipe (Praram Long Song)

Praram long song, or Thai swimming rama recipe, features pork and water spinach in a rich peanut sauce known as rama curry—quick and easy to make!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 3 people
Calories: 694 kcal
Course: Main Course
Cuisine: Thai

Ingredients

For marinating pork
  • 400 g pork (see notes)
  • 1 teaspoon white sugar
  • 1.5 tablespoon water
For peanut sauce
  • 400 ml coconut milk
  • 1.5 tablespoon red curry paste (see notes)
  • 0.5 tablespoon tamarind paste
  • 1 tablespoon fish sauce
  • 1.5 tablespoon palm sugar
  • 1/3 cup peanuts crushed, roasted
For cooking vegetables and pork
  • 1 tablespoon neutral cooking oil generic cooking oil
  • 150 g morning glory (water spinach)
Optional
  • Thai chili paste (see notes)

Instructions

    Cup of Yum
  1. In a mixing bowl, combine thinly sliced pork with water and white sugar. Knead the mixture until the pork has absorbed all the water. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
  2. In a wok or pan, reduce half of the coconut milk over medium heat until the coconut oil begins to separate.
  3. Stir in the red curry paste and mix well until fragrant, and oil appears on the surface.
  4. Add the remaining coconut milk and bring to a boil. Then, add palm sugar, tamarind paste, and fish sauce. Switch to low-medium heat and let the curry simmer for 5 minutes, stirring regularly to allow the sauce to thicken.
  5. Stir in crushed roasted peanuts and remove the peanut sauce from heat.
  6. Fill a pot or large wok with water and add the tablespoon of oil. Bring to a boil over medium heat.
  7. Cook the water spinach for about a minute until it is cooked but still crisp. Remove from the water and set aside on paper towels to drain.
  8. In the same boiling water, cook your marinated pork until fully cooked, about one to two minutes, depending on the thickness of your slices. Remove from the water and transfer to paper towels to drain any excess water.
  9. To assemble, portion out steamed rice (if desired), add the water spinach, top with the cooked pork, and drizzle with the peanut sauce.

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Red curry paste: You can use my recipe for homemade Thai red curry paste or opt for good quality store-bought versions like Mae Ploy and Maesri.
  • Thai chili paste: Add a drizzle of Thai chili paste for spice. (optional)
  • Pork: The best cuts are those that balance tenderness with flavor. Pork shoulder, pork butt, pork tenderloin, and pork loin all work well. Slice thinly.

Nutrition Information

Calories 694kcal (35%) Carbohydrates 13g (4%) Protein 26g (52%) Fat 62g (95%) Saturated Fat 36g (180%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 17g (85%) Trans Fat 0.02g (1%) Cholesterol 95mg (32%) Sodium 576mg (24%) Potassium 706mg (15%) Fiber 0.4g (2%) Sugar 7g (14%) Vitamin A 1192IU (24%) Vitamin C 3mg (3%) Calcium 58mg (6%) Iron 6mg (33%)

Nutrition Facts

Serving: 3 people

Amount Per Serving

Calories 694

% Daily Value*

Calories 694kcal 35%
Carbohydrates 13g 4%
Protein 26g 52%
Fat 62g 95%
Saturated Fat 36g 180%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 17g 85%
Trans Fat 0.02g 1%
Cholesterol 95mg 32%
Sodium 576mg 24%
Potassium 706mg 15%
Fiber 0.4g 2%
Sugar 7g 14%
Vitamin A 1192IU 24%
Vitamin C 3mg 3%
Calcium 58mg 6%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.