Gluten & Dairy Free

Egg Free


 Thai Rice with Peanut Sauce

This dish is one of my very favourite vegetarian dinners! It has so much flavor and so many bright colours! 

~ Gluten & Dairy Free ~

Makes 6 Portions


1 cup raw jasmine or white basmati rice

1 cup water

3/4 cup coconut milk


1 chicken breast, shredded

1 cup red cabbage, grated           

1 cup bell peppers, chopped      

1 cup carrots, grated or chopped

1/2 cup onion, sliced, sautéed

1/2 cup cilantro, chopped (or fresh parsley if you don't like cilantro)

Peanut Sauce:

1/3 cup peanut butter

2 tsp sesame oil

2 tbsp rice vinegar

2 tbsp maple syrup

1/2 tsp ground ginger

1 tbsp fresh lime juice

1/3 cup water (to thin sauce) 


1/2 cup green onion, chopped

1 cup cashews or peanuts, chopped

1 avocado, chopped (optional)


1) Bring water and coconut milk to a boil, add rice, cover and let simmer for 15 minutes. Remove from heat and let sit covered for 15 more minutes until water is absorbed in rice.                                                                       

2) While rice is cooking, cook chicken and shred it. Then chop or grate vegetables and place in a casserole dish. Sauté chopped onions for a couple minutes in olive oil, if you prefer your onions cooked.


3) Measure sauce ingredients into a cup blender and mix. Pour sauce over prepared vegetables and add cooked rice.


4) Mix casserole and garnish with chopped nuts and green onion.  

So much yummy flavour!

Tip: You could replace 1/2 cup dry rice for 1/2 cup of cooked quinoa, for more protein.

Tip: Rinse rice until water runs clear, before cooking.
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