Saturday, May 10, 2014

Coconut Rice

Easy Thai Coconut Rice

Total Time: 25 minutes

Yield: SERVES 4


  • 2 cups Thai jasmine-scented white rice (for brown coconut rice, see link below)
  • 2 cups good-quality coconut milk
  • 1 3/4 cups water
  • 2 heaping Tbsp. dry shredded unsweetened coconut (baking type)
  • 1/2 tsp. salt
  • 1/2 tsp. coconut oil, OR vegetable oil
  • Optional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe)


For a step-by-step version of this recipe, see: Easy Thai Coconut Rice Recipe. To Make Brown Coconut Rice, see my: Brown Coconut Rice Recipe.
  1. Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
  2. Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
  3. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
  4. Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company!
  5. When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. This rice is excellent served with a variety of both Thai and Indian dishes, such as curries or seafood recipes. If desired, top your rice with a sprinkling of toasted coconut and ENJOY! (see below for toasted coconut instructions). To Toast Coconut: Place 1 Tbsp. dry shredded coconut in a frying pan over medium-high heat and stir ("dry fry") until light golden brown (see: Toasting Shredded Coconut.).
    For a more savory coconut rice, see: Saffron Coconut Rice Recipe (with Spices).

Garlic, Chili and Lime Stir Fry


  • 1/4 cup finely chopped shallots or purple onion
  • 5-6 cloves garlic, minced or finely chopped
  • 1-2 thumb-size pieces galangal OR ginger, sliced into thin matchstick pieces
  • 1/2 to 1 small fresh red chili, sliced, OR 1/4 to 1/2 tsp. chili flakes
  • 1 medium-size carrot, sliced
  • optional: 1 small head cauliflower, cut into florets
  • 1 small head broccoli, cut into florets
  • 1 red pepper, sliced into strips
  • 2-3 cups baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds)
  • handful fresh Thai basil
  • 2 Tbsp. coconut oil or other vegetable oil
  • 2/3 cup coconut milk
  • 2+1/2 Tbsp. fish sauce (vegetarians/vegans: substitute 2 Tbsp. Thai Golden Mountain Sauce OR 2 Tbsp. soy sauce)
  • 3+1/2 Tbsp. fresh lime juice
  • 1+1/2 Tbsp. soy sauce
  • 1/3 to 1/2 tsp. dried crushed chili (chili flakes)
  • 2+1/2 tsp. brown sugar


  1. Combine all 'stir fry sauce' ingredients together in a cup or bowl. Stir well to dissolve the sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
  2. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 1-2 minutes, then add the carrot, mushrooms, and cauliflower (if using). Also add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 minutes.
  3. Add the broccoli and red pepper plus up to 1/2 of remaining stir-fry sauce, enough to gently simmer vegetables in the sauce (about 2 minutes). Note: this is a 'saucy' stir-fry that is never dry - the sauce is meant to flavor the rice or noodles it is served with.
  4. Finally add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2-3 minutes more).
  5. Remove from heat and do one last taste-test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add another squeeze of lime juice. Add more sugar or chili if desired. Top with fresh basil and serve over Thai jasmine-scented rice. Or, to bring out the coconut flavor, serve with Thai Coconut Rice. Note: Any leftover sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries (see below for ideas). ENJOY!

Friday, January 10, 2014


Serve over brown rice....recipe from Yoga Journal

1.5 cups of brown lentils
1 T. olive oil
1 large onion, chopped
1 jalapeno pepper, chopped
3 cloves garlic, minced
1 15 oz. can crushed tomatoes
1.5 cups frozen corn kernels
3 cups water
1 tsp. salt
2 tsp. cumin
1 T. chili powder
1/4 tsp. cinnamon
Avocado and cilantro for topping, optional

Cover lentils with water and bring to a boil. Boil 3 minutes and drain.
Meanwhile, heat olive oil in large soup pot over medium heat.
Add onion and saute for about 5 minutes.
Add jalapeno and garlic and saute for another minute. 
Add lentils, tomatoes, corn, water, salt cumin, chili powder and cinnamon.
Bring to a boil. Cover pot and reduce heat to lower. Simmer for 30 minutes, stirring occasionally.
Top with diced avocado and cilantro leaves.