blume and grow

Monday, July 11, 2011

(Serves 3)

Ingredients

• 1 cups uncooked white rice

• 1 1/2 cups good-quality coconut milk, plus a dash more

• 1 1/4 cups water

• 1/2 tsp. coconut oil, OR vegetable oil

• 3 tablespoons soy sauce

• 2 tablespoons creamy peanut butter

• 2 teaspoons white wine vinegar

• 1/4 teaspoon cayenne pepper

• 3 tablespoons olive oil

• 2 skinless, boneless chicken breast halves - cut into thin strips

• 1 1/2 tablespoons chopped garlic

• 1 tablespoon chopped fresh ginger root

• 1/2 cup chopped green onions

• ½ of a sliced red bell pepper

• 1 cup of chopped cabbage

• ½ cup of shredded carrots

• ½ cup of sugar snap peas

• 1/4 cup unsalted dry-roasted peanuts chopped into small pieces

Directions

1. Start with preparing the coconut rice. Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.

Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.

2. While waiting for rice to simmer start prepping your chopped ingredients.

3. Check rice after about 10 minutes…..

To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company!
When ready to serve, remove the lid and fluff rice with a fork or chopsticks.

4. Once your chopped ingredients are ready, in a small bowl, stir together the soy sauce, peanut butter, vinegar, dash of coconut milk and cayenne pepper. Set aside.

5. Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.

6. Reduce heat to medium, and add green onion, cabbage, carrots, red bell pepper, sugar snap peas, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until vegetables are tender, and chicken is cooked through. Serve over coconut rice.

I have been really enjoying Thai food lately, so I decided to make one of my favorite dishes at home last week. It's recipe I modified from allrecipies.com. It was soooo yummy (sorry I had trouble getting a good photo.....this one doesn't do it justice)!!! If you decide to try it, I hope you like <3 Carrie