Creamy Coconut Rice
with Lemongrass & Peanut-Lime Crunch
Fibrous lemongrass stalks are a delightful gift from the tropics, used to impart a zippy, refreshing, and you guessed it, lemony flavor to food and beverages across southeast Asia. We steep lemongrass in dreamy, ultra-creamy coconut rice for a rich yet bright base. Toasty peanuts, fresh herbs, and juicy tomatoes top it all off in this quick and easy gluten-free dinner.
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INGREDIENTS
- 1/4 cup peanuts, crushed in bag
- 1 lime, zested and juiced (divided)
- 1 tsp turbinado sugar
- 6.76 fl oz coconut milk
- 6 tbsp peanut sauce (divided)
- 1 lemongrass, crushed
- 8.8 oz precooked brown rice
- 3/4 cup grape tomatoes, halved
- 0.25 oz mint, leaves torn
- 0.25 oz dill, fronds picked
- 1 tbsp vegetable oil*
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Add peanuts and cook, stirring constantly, until beginning to brown, 2 to 3 minutes. Add lime zest, just half the lime juice, sugar, and a pinch of salt and continue stirring until peanut-lime crunch is sticky, about 1 minute. Transfer to plate and set aside to cool. Wipe skillet clean. (4-servings: use 2 tsp vegetable oil)
Whisk together coconut milk and peanut sauce in same skillet. Add lemongrass, bring to a simmer over medium heat, and cook, stirring occasionally, until reduced by half, 3 to 5 minutes. Stir in rice and cook until warmed through, 2 to 3 minutes. Remove from heat, discard lemongrass, and season to taste with remaining lime juice, salt, and pepper.
Divide creamy coconut rice between serving bowls. Top with tomatoes and sprinkle with peanut-lime crunch, mint, and dill. กินให้อร่อย!
CULINARY NOTES: Remove and discard outer, tough leaves of lemongrass. The more you crush lemongrass, the more flavorful it will be.
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