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Coconut Rice With Ginger Peanut Sauce

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Coconut Rice With Ginger Peanut Sauce

Looking for a flavorful meal or side dish? This Coconut Thai Rice with Ginger Peanut Sauce is easy to make, vegan and gluten-free! Simple yet incredibly delicious!

Everything You Need to Make This Coconut Rice with Ginger Peanut Sauce

Coconut Rice

Ginger Peanut Sauce


Additional Ingredients

  • Onion
  • Bell Pepper
  • Carrots
  • Fresh Cilantro
  • Cashews, Macadamia nuts, or Nut of Choice

Purest, Cleanest, Local Ingredients

When it comes to the ingredients I use in preparing meals, I try to get the purest and cleanest ingredients and support our local farmers and small businesses as much as I can. We are lucky to have one of the top Farmers Markets in the U.S just minutes from our home, Cooperstown Natural Foods, and many local farmers. When we are unable to get whole foods or other ingredients locally, we search for organic and clean products.

Saving Money

To save money, I often purchase nuts or anything in bulk! You can find bulk, organic nuts at or The same goes with buying meat in bulk! You can usually get Organic, grass-fed local meat cheaper by buying it in bulk from a local farmer! See my Support Your Local Farmers blog post, which explains buying meat, veggies, and fruit in bulk!

Cooking with aPressure Cooker

Pressure cookers actually help preserve nutrients in food. Cooking in a shorter amount of time means greater preservation of vitamins and minerals. According to a study, steaming (like pressure cooking) may actually ensure better preservation of antioxidants and other nutrients than other cooking methods.

Whenever we cook vegetables, beans, and lentils, we cook them in the pressure cooker to help in removing Lectins from food. A Pressure cooker can dramatically reduce their lectin content making them safer to consume.

Lectins are a type of protein found in many plants. They resist being broken down in the gut causing negative side effects, such as bloating, stomach upset, fatigue, nausea, gas, and aching joints, and are also known to be the root cause of most diseases. Many people suffer from lectin intolerance or sensitivity. John’s Functional Medicine Provider is the one that highly recommended a pressure cooker to remove the Lectins from food, making them easier to digest.

Using a pressure cooker also speeds up your cooking time on busy evenings!

This is the pressure cooker we use and love! Click Here to Buy Yours Now

Soaking + Dehydrating Nuts

Nuts and seeds can also be troublesome to digest when not prepared properly.

Raw nuts and raw seeds have prominent levels of phytic acid, a form of bound phosphorous, which aids as a physical protectant and antioxidant for plants. But when eaten by humans it binds to minerals in the gastrointestinal tract, causing irritation and digestive issues.

Soaking nuts eases digestion, reduces tannins and phytic acid, enhances nutrient bioavailability, making it easier to absorb their minerals such as iron, zinc, and calcium, and helps prevent IBS.

Dehydrating the nuts after soaking is optional, but it returns the nuts back to their enjoyable crispy state!

Nuts/Seeds Tablespoon Sea Salt Approximate Soak Time Temperature & Time to Dehydrate
Pecans2 Tbsp7 Hrs +150° F 12-24 Hours
Walnuts 2 Tbsp 7 Hrs + 150° F 12-24 Hours
Macadamias1 Tbsp7 Hrs + 150° F 12-24 Hours
Almonds 1 Tbsp 7 Hrs + 150° F 12-24 Hours
Pumpkin Seeds 2 Tbsp 7 Hrs + 150° F 12-24 Hours
Pine Nuts 1 Tbsp 7 Hrs + 150° F 12-24 Hours
Cashews 1 Tbsp 6 Hrs 225° F 12-24 Hours

1. Measure out 4 cups of raw, unsalted, organic nuts/seeds into a medium-sized bowl

2. Cover with filtered water so that nuts are submerged

3. Add unrefined salt

4. Allow to stand covered on the counter for about 7 hours, or overnight

5. Rinse nuts to remove salt residue and spread out in a single layer on a tray to dehydrate.

6. Dry at a low temperature in a dehydrator or oven for 12-24 hours or until nuts are slightly crispy.

These steps are from the book Nourishing Traditions by Sally Fallon.


Coconut Rice With Ginger Peanut Sauce

Looking for a flavorful meal or side dish? This Coconut Rice with Ginger Peanut Sauce is easy to make, vegan and gluten-free!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4
Author: Alyx


Coconut Rice

  • Cups Dry Jasmine Rice
  • 1 15 oz Can Unsweetened Coconut Milk
  • 2 Cloves Garlic, Minced
  • 1 Tsp Salt
  • 2 Cups Water Option to add more if Necessary

Ginger Peanut Sauce

  • Cup Natural Peanut Butter
  • 2 Tbsp Honey
  • 1 Tbsp Tamari Sauce or Coconut Aminos
  • 3 Tsp Freshly Grated Ginger More or Less
  • 2 Tsp Coconut, Olive, or Sesame Oil
  • 2 Tbsp Apple Cider Vinegar
  • Water to thin

Additional Ingredients to Mix in

  • 1 Onion, Finely Diced
  • 1 Bell Pepper, Finely Chopped
  • 1 Cup Shredding Carrots
  • 1 Cup Cilantro, Chopped
  • 1 Cup Cashews, Macadamia nuts, or Nut of Choice


  • Rinse the rice well!
  • In a medium-size pot, mix the rice, coconut milk, garlic, salt, and water. Bring to a boil.
  • Once it reaches a boil, cover, reduce heat to low, and let simmer for about 15 minutes, or until rice is tender.
  • After about 15 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes, or until the liquid is fully absorbed.
  • As you wait, let's make the peanut sauce, In a small pot combine the oil of choice, peanut butter, tamari sauce or coconut aminos, and honey. Heat over stove until the peanut butter thins. Stirring well. Add the fresh ginger and apple cider vinegar. Stir again. Thin as desired with water.
  • Either cooking the vegetables as you desire or adding them raw. Fluff the rice and add the chopped vegetables and nuts. Add the Ginger Peanut Sauce, mix, and if you need to heat up with all the added ingredients, heat, and serve!

For more Gluten-Free + Vegan Recipes, check out Healthy Livin Recipes.

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