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Time to make:
30 mins, prep 10 mins, cook 20 mins
$5.80 per serve
(at time of publication)
Full ingredients list:
- Coconut rice
- 1 1/3 cups jasmine rice
- 1/2 cup light coconut cream
- 1 stalk lemongrass (optional)
- 2 kaffir lime leaves
- Peanut sauce
- 1/2 cup crunchy peanut butter
- 1 teaspoon ground chilli (optional)
- 2 tablespoons lime juice
- 1 tablespoon kecap manis
- 2 tablespoons brown sugar
- 2 cups carrot, cut into thin strips
- 2 cups green beans, cut into 1cm lengths
- 2 cups shredded cabbage
- 1 cup sliced cucumber
- 2 cups bean sprouts
Nutritional information (per serve)
Instructions and steps:
Step 1 In a large saucepan, bring rice, 3 cups water and light coconut cream to the boil.
Step 2 Bruise lemongrass stalk (if using) with the back of a large spoon and add to rice with lime leaves. Reduce heat to low and simmer for about 15 minutes, until rice is cooked. Remove lemongrass and lime leaves once cooked. Stir rice well to combine.
Step 3 Meanwhile, make Peanut sauce: combine all sauce ingredients in a small saucepan with 5 tablespoons water. Heat gently until thickened.
Step 4 In a separate saucepan of boiling water, blanch carrots and beans for 3 minutes. Refresh in a bowl of cold water.
Step 5 Combine blanched vegies with cabbage, cucumber and sprouts. Serve with sauce and rice.
Lots of other vegies work well here – try snow peas, red capsicum and peeled potatoes.
About this recipe
First published: August 2010