For my main dish contribution to the carnival, I have the yummiest Indonesian Rice Dish to share! Unfortunately, my recipe card has vanished, so I will have to give it from memory and hope that it tastes as good as the original, but I think I remember it pretty well, so here goes nothing…
Thai Peanut Coconut Sauce Recipe
Ingredients
- 1/2 cup peanut butter
- 1 cup coconut milk (or 1/2 cup coconut cream, thinned with water)
- 2 Tbsp. lime juice
- 2 Tbsp. soy sauce (or alternative)
- 1 1/2 Tbsp. honey
- 1 tsp. ginger
- 2 garlic cloves, minced
- 1/2 tsp. red pepper flakes
Instructions
- Over low-med heat, mix peanut butter and coconut milk in a saucepan. Stir until the peanut butter begins to soften and mix well with the coconut.
- Add all seasonings, and simmer for 5-10 minutes on low. Taste to make sure the sweetness, spiciness, etc. are to your liking and adjust if necessary.
Notes
This recipe goes with the above recipe- it is a sauce to go over the rice dish.
Courses Condiments
Serve the Indonesian Rice with this sauce generously drizzled over top. This meal is very filling and satisfying for a vegetarian meal, and is really quite cheap to make. It goes over very well with guests who enjoy ethnic food, too!
And here are a few other frugal main dishes that I have previously posted:
Lentil Vegetable Pottage (soup)
Fish Coconut Curry and Janet’s Tomato Sauce (both in the same post)
Spud Special Soup
Chicken Pot Pie (one of my favorite recipes!)
For many more nourishing and frugal main dishes, visit Kimi at the Nourishing Gourmet, where the carnival is being hosted this week! And if you’ve been inspired to share any of your favorite recipes, please do and add them to the Mr.Linky on her site at any time throughout the weekend!
Next week, the fun will be back here at Keeper of the Home, when I will be hosting the second half of the Nourishing Frugal Food carnival. The focus will be salads, sides and desserts, so start thinking now of what you are going to share- I can’t wait to see all of the great recipes that you all come up with!
Hey Stephanie,
That recipes sounds wonderful! Yum! Thanks for sharing it!
Mmmmm. Sounds great!! I’d have to tweak the sauce recipe for my son’s diet but I totally think it’s doable and it sounds yummy enough to try!
I tried Idonesian Rice for dinner tonight with Michele’s Thai Peanut Sauce (I didn’t have coconut milk) and it was great! Everyone went away full and I have leftovers for another whole meal! (That rarely happens with my family of six.) Thanks for the great recipe and I appreciate your blog. I’ve only recently started implementing Nourishing Traditions cooking, so reading various bloggers who are already doing it has been really helpful. My first lacto-fermented pickles are ready for a taste test–hope they’re good.
I tried this recipe tonight and the flavors were so yummy…but just wanted to mention that you really need to cook your rice “al dente” or it will get mushy in the pot after cooking it an additional 15 minutes. I am terrible at cooking rice (I know, it should be super easy) but refuse to buy a rice cooker since I really don’t have the room for it! Next time I’ll really try to under-cook the rice. Thanks for the super easy peanut sauce recipe though, looking forward to using this in other dishes.
I will try this rice dish in a couple of days, sounds delicious. I would like to suggest making the sauce with cashew butter instead of peanut butter for those who maybe allergic to peanuts but not allergic to other nuts. I made a sauce very similar to this one to accompany my oriental lettuce wraps.
My dtr is allergic to peanuts, do you recommend anything else for the sauce?