Tuesday, November 24, 2009

Diva in the Kitchen: Thai Coconut Rice with Peanut Ginger Veggies


I remembered to take pictures of the dinner I cooked last night!  I was so hungry and it is super-tasty, so I almost forgot.  For your dining enjoyment, I present:

Thai Coconut Rice with Peanut Ginger Veggies


  • Start making the Coconut Rice. I use this recipe and it is tasty every time.
The following rest of the recipe I just made up while I was cooking it.  I didn't really measure anything out so I will do my best to give an estimate.  Remember to taste your food as you cook, so you can tweak it to your liking.  This recipe can be very versatile because you can change up the veggies if you like or leave out the peanut butter if you don't like peanut sweet and savory foods. ( I mention that because my sister-in-law doesn't like peanut butter with her veggies lol)

  • One bag (about 14 oz) of frozen stir fry veggies (I used the one with snap peas, carrots, baby corn, etc)
  • One bag (about 14 oz) of frozen broccoli
  • Half a large sweet onion, chopped
  • About an inch and a half chunk of fresh ginger, grated  (you can cut the skin off and freeze the rest and easily grate it into other recipes in the future)
  • 4 garlic cloves, grated
  • One can of garbanzo beans (also called chick peas), drained
  • One box of Pacific Natural Foods Cashew Carrot Ginger soup or something similar
Peanut Sauce
  • 1 cup Creamy peanut butter
  • 3 tbsp Soy sauce
  • 1 tsp Sesame Oil
  • 2 tsp Rice vinegar
  • 1 tbsp Honey
  • 1 tsp Worcestershire sauce
  • Salt and Pepper to taste
  • 2 to 3 tbsp Curry powder
  • 2 to 3 tsp Cumin
  • 2 tsp Italian seasoning (normally I would just use basil but I was out)
  • 1/4 cup Olive oil

Directions
Defrost frozen veggies and drain them.  Put a medium size pan on medium heat (about 3 1/2 to 4 on the dial), and heat a little bit of olive oil in the pan.  Add the veggies to the pan and stir.  Add onion (or you can sautee onion before putting the veggies in if you like).  Put top on pot and let cook for a few minutes.  Add ginger, garlic, and garbanzo beans and let cook with top off pot.

Meanwhile, warm 1 cup of peanut butter in a mixing bowl and add other sauce ingredients to the peanut butter, stirring well to combine.  These measurements are estimates, so don't be afraid to tweak it.  Add sauce and stir.  Let simmer for a few minutes and add about 2 cups of Cashew Carrot Ginger soup to veggie mix.  Simmer for about 10 minutes.  If sauce is still too thick for your liking, add more soup.

Serve over coconut rice and enjoy!
(We also like to eat it with Garlic Naan.)

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