What to eat Wednesdays - Indonesian rice with Thai peanut coconut sauce

Here's a wonderful recipe for Indonesian rice with Thai peanut sauce that I discovered over at Keeper of the Home.

I've made it a couple of times now for our bible study shared dinner, once with chicken and once without. Both times were good, so if you choose to go without the chicken, this is a really frugal meal for feeding a crowd. The Thai peanut coconut sauce gives it the added crunch and heartiness needed so you don't really notice you're not eating meat.

Indonesian rice ingredients

• 3T oil (olive or butter)
• 1 small onion, diced
• 3 celery stalks, chopped
• 3 carrots, peeled and sliced thin
• 1/2c peas (frozen is fine)
• 1/4 head green cabbage, finely shredded
• 4c cooked rice
• 2 cloves garlic, minced
• 2-4T soy sauce
• Salt and pepper to taste
• Optional - cooked diced chicken

Method
Saute onions, carrots and celery in a wok on medium heat until softened. Add rice, peas (and chicken if using). Cook for 10 minutes on a low-medium heat, stirring occasionally.

Add cabbage, garlic, soy sauce, salt and pepper.

Thai peanut coconut sauce ingredients

• 1/2c peanut butter
• 1c coconut milk
• 2T lime juice
• 1.5T honey
• 2T sweet chilli sauce
• 1t ginger
• 2 cloves garlic, minced

Method
Over low-medium heat mix peanut butter and coconut milk in a small saucepan. Stir until peanut butter softens and mixes with coconut milk. Add rest of ingredients and simmer on low heat for 5 minutes. Taste to ensure sweetness and spiciness is to your liking, and adjust if necessary.

Serve Indonesian rice with Thai peanut coconut sauce generously drizzled over top.