Spicy Thai Rice – One pot, easy and delicious Thai-style spicy rice with toasted peanuts, fresh basil and dried Thai chili.
Well, lookee here! A beautiful bowl of rice-glory that you really need to try very, very soon. I demand it. The end. And thanks for coming! BYYYE!
KIDDING! HI, friends! Today’s recipe is an exercise in following MY side dish cravings for Thai Basil Fried Rice, and finding a healthier path to said rice so to satisfy said cravings. And now that I am sharing it with you, this has become an exercise in dragging you along into following my cravings. Cool?
Also… before we get into the whole spicy-ricing things, may I humbly present our star mineral, Morton Coarse Kosher Salt. Since I can’t even start to count how many emails I have received about how to use different salts, and what about them is different, thanks to Morton, I’m about to tell ya.
Firstly, salt. It enhances the sweet and savory, it reduces bitterness, and it just makes food taste so darn good, which is pretty dang exciting if you ask me. Have you ever tried a dish without salting it?? Uhm… no, thanks!
Now, let’s talk salts: Morton Coarse Kosher Salt. This is a textured salt made to enhance the flavor in any dish. The flakes are easy to handle and gives us the ability to season our food with just a pinch or two of salt, just like those chefs on TV! EEP! It’s also perfect for brining, rubbing on steaks, and adding it to our Spicy Thai Rice.
We also have Morton Coarse Sea Salt which is great for finishing touches on salads, vegetables, and even cookies.
Another one to keep in mind when cooking is Morton’s Fine Sea Salt. Fine Sea Salt measures just like regular table salt, and it is just as perfect for everyday baking and cooking.
Have we all learned something new about different salts and how to use them in everyday cooking? I HOPE! For more information and recipes, please hop over to Morton’s website.
You can also go to MortonSalt.com/NextDoorChef to download your own hosting kit complete with recipes and how-to steps to add that extra something to your meal. And if you do host your own “Next Door Chef” party or have a recipe idea for using Morton Kosher or sea salt, post your photos using #NextDoorChef.
On that note, let’s start cookin’ with Morton Kosher Salt.
This is sort of a lightened up version of Thai Basil Fried Rice and I couldn’t love it more. With its pure salt taste, I assure you that kosher salt is perfect here because it will dissolve in the water and blend with the ingredients, allowing the peanuts to act as a textural component.
What’s better is that this amazing side dish is fast and easy. It’s adaptable. It demands just one pan. But most of all, it’s delicious. Also: fresh herbs. You’ll take a bite, you’ll love it, and then you’ll want to add more basil, and more cilantro, and possibly even more salt – don’t let me stop you. Make it your own and take it to the next level.
Rather than going on and on and on about a super easy, house-smells-delicious homemade Thai Rice recipe – I totally could – I’m just going to leave this recipe right here and walk away.
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 1 tablespoon sunflower oil or vegetable oil
- 1 onion , diced
- pinch Morton Coarse Kosher Salt
- 2 garlic cloves , minced
- 1/4 to 1/2 teaspoon ground ginger
- 1 thai chili , dried and chopped, OR toasted and chopped
- 2-1/2 cups water
- Morton Coarse Kosher Salt and fresh ground pepper , to taste
- 1 cup Jasmine Rice
- 1 whole lemon , juiced
- 1/4 cup chopped toasted unsalted peanuts
- 4 basil leaves , cut into thin ribbons
- 1/4 cup chopped fresh cilantro
Heat oil in a heavy bottomed pan or pot with a fitted lid.
Add onions and season with pinch of kosher salt; cook for 2 minutes, or until translucent.
Stir in garlic and ground ginger; cook for 20 seconds or until fragrant.
Stir in chopped chili and add water; season with salt and pepper and bring to a boil.
Add the rice, stir once, and bring to a boil again.
Cover with a lid and reduce heat to a simmer; continue to simmer for 20 minutes.
Remove from heat and let rest for 10 minutes with the lid still on.
Remove lid and stir in lemon juice.
Garnish with prepared peanuts, basil, and cilantro.
Adapted from Morton Salt