Spicy Thai Peanut Rice

I am a big fan of Thai cuisine and all the interesting flavors and spices traditional found in Thai dishes. This recipe is full of flavor and it’s certainly a favorite of mine. For this dish I always use Ralston Family Farms Traditional White Rice to get that delicious light and flaky texture.

    Ingredients

    • 1 tablespoon coconut oil
    • 1 onion, diced
    • 1 large clove garlic, minced
    • 1/2 teaspoon ground ginger
    • 1 dried chili, toasted and chopped
    • 2 1/2 cups water
    • 1/2 teaspoon Kosher salt
    • 1/2 teaspoon black pepper
    • 1 1/2 cups white rice
    • 1 lemon, juiced
    • 1 tablespoon toasted sesame oil
    • 1/2 cup peanuts, toasted and chopped
    • 4 large basil leaves, chiffonade
    • 1/4 cup fresh cilantro, chopped
    • 1 tablespoon coconut oil
    • 1 onion, diced
    • 1 large clove garlic, minced
    • 1/2 teaspoon ground ginger
    • 1 dried chili, toasted and chopped
    • 2 1/2 cups water
    • 1/2 teaspoon Kosher salt
    • 1/2 teaspoon black pepper
    • 1 1/2 cups white rice
    • 1 lemon, juiced
    • 1 tablespoon toasted sesame oil
    • 1/2 cup peanuts, toasted and chopped
    • 4 large basil leaves, chiffonade
    • 1/4 cup fresh cilantro, chopped
    • 1 tablespoon coconut oil
    • 1 onion, diced
    • 1 large clove garlic, minced
    • 1/2 teaspoon ground ginger
    • 1 dried chili, toasted and chopped
    • 2 1/2 cups water
    • 1/2 teaspoon Kosher salt
    • 1/2 teaspoon black pepper
    • 1 1/2 cups white rice
    • 1 lemon, juiced
    • 1 tablespoon toasted sesame oil
    • 1/2 cup peanuts, toasted and chopped
    • 4 large basil leaves, chiffonade
    • 1/4 cup fresh cilantro, chopped

    Instructions

    1. Heat coconut oil in a pan over medium-high heat.
    2. Heat coconut oil in a pan over medium-high heat.
    3. Heat coconut oil in a pan over medium-high heat.
    4. Add onion to the pan with a pinch of salt and cook until onions are translucent but not brown.
    5. Add onion to the pan with a pinch of salt and cook until onions are translucent but not brown.
    6. Add onion to the pan with a pinch of salt and cook until onions are translucent but not brown.
    7. Stir in garlic and ground ginger and cook until fragrant.
    8. Stir in garlic and ground ginger and cook until fragrant.
    9. Stir in garlic and ground ginger and cook until fragrant.
    10. Stir in chopped chili then add water. Season with salt and bring to a boil.
    11. Stir in chopped chili then add water. Season with salt and bring to a boil.
    12. Stir in chopped chili then add water. Season with salt and bring to a boil.
    13. Add rice to the pan and stir once. Cover, and reduce heat to a simmer. Simmer for 20 minutes then remove from heat.
    14. Add rice to the pan and stir once. Cover, and reduce heat to a simmer. Simmer for 20 minutes then remove from heat.
    15. Add rice to the pan and stir once. Cover, and reduce heat to a simmer. Simmer for 20 minutes then remove from heat.
    16. Let rest for 10 minutes with the lid on.
    17. Let rest for 10 minutes with the lid on.
    18. Let rest for 10 minutes with the lid on.
    19. Remove lid and fluff rice mixture with a fork. Stir in lemon juice, sesame oil, peanuts, basil, and cilantro.
    20. Remove lid and fluff rice mixture with a fork. Stir in lemon juice, sesame oil, peanuts, basil, and cilantro.
    21. Remove lid and fluff rice mixture with a fork. Stir in lemon juice, sesame oil, peanuts, basil, and cilantro.