Thai food has lots of flavor and can be complicated, but this side dish has only a few ingredients...and still lots of flavor!
โคโคนัทข้าวกับถั่วและมิ้นท์ (Thai)
/kho khonạ th k̄ĥāw kạb t̄hạ̀w læa mî nth̒/
Serves 4 side dishes
1 cup (240 ml) coconut milk (is dairy-free)
1/2 cup (120 ml) water
1 Tbs. (15 ml) nam pla* Thai fish sauce (not gluten-free); (substitute: light soy sauce or gluten-free liquid aminos)
1 cup (230 g) organic jasmine rice
1/4 cup (7 g) shredded fresh mint leaves
1. In a medium saucepan, combine coconut milk, water, and nam pla. Bring to a boil.
2. Add the rice and reduce heat. Simmer until liquid is absorbed, about 13 minutes.
3. Remove from the heat and rest for 5 minutes.
4. Stir with a fork to fluff it.
5. Heat the peas. Stir into the rice.
6. In a serving bowl, sprinkle with the mint leaves.
*Thai fish sauce which has a different taste from fish sauces from other countries.
