Swimming Rama  (from "memegarden" on LJ: memegarden.livejournal.com)

2 t veg oil (I used olive)
1/2 c minced onion
3 cloves garlic, minced
an inch or so of fresh ginger, peeled & minced
1/2 c peanut butter
3 T brown sugar
2 T fish sauce (I used 1 each coconut vinegar and cider vinegar, and some salt; I'm sure white soy sauce would work well)
1 t paprika
1/4 t ground red pepper
1 c coconut milk
1 T cornstarch
1 T water
2 T lime juice (I used the juice of one lemon)


Heat oil on med-hi in a medium saucepan. Add onion, garlic, &ginger;
cook & stir 2-3 min. or until tender. Reduce heat to medium. Add
peanut butter, brown sugar, fish sauce, paprika, & red pepper; stir
until smooth. Slowly stir in coconut mlk until well blended (at this
point, sauce may be cooled, covered, & refrigerated up to 2 days in
advance).

Stir sauce constantly over medium heat until bubbling gently. Reduce
heat to med-low. Combine water & cornstarch in small cup; stir into
sauce. Cook & stir 1-2 min. or until sauce is thickened. Stir in lime
juice.

Swimming Rama is most traditionally made with chicken, but a
vegetarian tofu version is common too:  pat tofu dry, cube it, and
sautee it in oil.  Minimally cook the spinach by pouring boiling water
over it (or steam, or whatever).

This amount of sauce was enough for 6-8 servings:  two boxes of fresh
spinach leaves, and two tubs of tofu. Layer cooked rice (perhaps
brown), then just-cooked spinach on top, tofu on top of that, sauce on
top of that.