Friday, October 1, 2010

Coconut Peanut Sauce with Coconut Rice

As you know, my family are huge Thai food fans. I've featured a number of Thai recipes here, and am excited to now post another one! This recipe is a little sweeter then some of my others. In fact, I had to add a touch of spice to give it just a little punch.

We grilled some flank steak, made coconut rice, and topped it all with this fabulous sauce. The only complaint was that the meat was a little bland. Next time, I'll marinate it in olive oil, garlic, and ginger before grilling. You can also serve this over chicken! The sauce is not as thick as I'm used to, but it soaked into the rice, and make our mouths very happy. Both hubby and I just sat and ate the rice until we were stuffed! The best part is that this meal is fast, and both the sauce and the rice can make large quantities for parties!

Coconut Rice

1 cup water
2 cups coconut milk
1/2 teas salt
2 TB sugar
2 2/3 cup Jasmine Rice*

*Jasmine rice is amazing. It has a wonderful, nutty taste to it. You can find it in the grocery store, or at oriental markets. To use rice, measure out amount needed in a strainer. Rinse with cool water several times, until all the extra starch is washed off, and the water is clear. (You can also use instant rice if needed)

1. Place the water, coconut milk, salt, and sugar in a large, heavy pan.

2. After rinsing the rice, add to the pan. Cover tightly with a lid, and bring to a boil over medium heat. Reduce heat to low and simmer gently, without lifting the lid unnecessarily, for 15-20 minutes, until the rice is tender.

3. Turn off the heat and leave the rice to rest in the pan, still covered with the lid, for a further 5-10 minutes.

4. Gently fluff up the rice grains with a fork before transferring it to a warm serving dish.

Coconut Peanut Sauce
(Serve with steak or chicken. I recommend grilling Flank Steak that has been marinated in Oil, Garlic, and Ginger.)
Serves 4 to 6

Kosher Salt and freshly ground pepper, to taste
Olive Oil
1 can (13.5 oz)  coconut milk
3 TB peanut butter
4 TB brown sugar, packed,
2 teas curry powder
1 teas red pepper flakes 
2 TB fresh squeezed lime juice (about half a lime)

*optional garnish: toasted coconut and green onions sliced thinly 

To make coconut peanut sauce, add coconut milk, brown sugar, curry powder, lime juice, and peanut butter to the sauce pan. Cook on medium heat, continuously stirring until all of the ingredients have completely come together.  Turn off heat.

Cut your meat into thin slices across the grain and arrange it on a large platter.  Pour coconut peanut sauce on top of the slices and garnish with optional toasted coconut and green onions. Serve over Coconut Rice! Enjoy! 

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