Thai Peanut Sauce With Rice

I was discussing the rice dishes I planned for the Blogging Marathon with Jaya, my sister when she suggested this variation of Thai Rice. She said she ate this in a Thai restaurant and felt my older one would love this.

Apparently, the rice is served separately with the vegetables in the peanut sauce served as a side. But she asked me to mix it in Rice and pack it in the lunch boxes for my older one as well as my husband.


Surprisingly my little one also enthusiastically finished her share at lunch at home. :) So for Day 3 of BM #13, here is the recipe..
 

Ingredients - 

Cooked Rice about 3-4 cups
Onions sliced 1/2 cup
Carrots sliced 2 cups
Green Beans  sliced 1/2 cup
Edamame Beans 1 cup
Salt as needed
Spring onions for garnish
Peanut oil 1 Tbsp
For Thai Peanut Sauce - 

Roasted peanuts  1/2 cup

Garlic 1-2 cloves (or as needed)

Soy Sauce 2 Tbsp (or as needed)

Peanut Oil 1 tsp (or as needed) (Sesame oil recommended)

Sugar 1 tsp (I used brown sugar)

Tamarind paste 1 tsp (or as needed)

Red Chilli Sauce 1 tsp (or as needed) (I used Sriracha chilli sauce)

Coconut Milk 3-4 Tbsp

Method Of Preparation -
To Prepare the Peanut sauce - 
Grind all the ingredients listed under the peanut sauce to a fine paste and set aside. It would yield about a cup of sauce. 

It can be prepared in advance and refrigerated for up to a week.


To Prepare the Rice -
In a heated wok/kadai, add peanut oil and saute onions until they are golden brown. 


Add the sliced carrots, beans and edamame and saute them until they are just about tender but still retain a crunch. It took me about 10-12 min.

Pour the peanut sauce on to the vegetables and saute until the raw smell of peanuts makes way for an aromatic blend. (About 2-3 min)

Reduce the heat and mix in the rice. Make sure the rice is coated well with the peanut sauce. Sprinkle salt as needed and pack it off to school!


Garnish the rice with spring onions just before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13.

Preparation Time 20 min 
Serves 3-4