Thai Coconut Rice Medley With Ginger Peanut Sauce – Cancer Cookbook Recipe

cancer recipes for Thai Coconut Rice

Thai Coconut Rice Recipe with Fresh Ingredients Plus Flavor

When I was creating this Thai Coconut Rice recipe for my new healthy cookbook, Eating Well Through Cancer, I wanted a light, fresh flavor ful recipe.  We need to include more vegetables into our diet and that’s what eating healthy and cancer prevention are about.  All the fresh ingredients combined with balsamic rice and drizzled with a Peanut Sauce made this Thai rice recipe one of my favorites.

Thai Recipe For Easy Coconut Rice Contains Good For You Ingredients!
Eating Well Through CancerEating Well Through Cancer

Eating Well Through Cancer Cookbook was just released in its 15 YEAR ANNIVERSARY updated edition with an easier-to-read format and new recipes.  This Thai Coconut Rice recipes with peppers, carrots, cabbage and ginger is in the Healthy Eating Chapter.

There’s a  great selection of recipes for healthy eating which is cancer prevention. Best of all all the recipes are family-friendly so everyone can enjoy the same food! I have more recipes for cancer patients on my healthy food blog.


easy coconut rice recipe

Thai Coconut Rice Medley is Vegetarian, Gluten-free and Diabetic-friendly Cancer Recipes

How can this coconut rice recipe be so delicious and also so good for you?  In my new cookbook, Eating Well Through Cancer, I know people want more information about the recipes.  You will find a “V” for vegetarian recipes, “G” for gluten-free recipes and “D” for diabetic-friendly. This fabulous recipe is vegetarian, gluten-free and diabetic-friendly! Best of all, it is DELICIOUS!

Get My Healthy Coobooks To Start Cooking Healthy!  All Contain Everyday Ingredients!

AM Eating Well to Fight Arthritis trim&TERRIFIC KITCHEN 101 Eating Well Through Cancer:

Turn Thai Coconut Rice into Tomorrow’s Healthy Dinnerimg_0910

Thai Coconut rice recipe makes a lot so you have options to use it for another meal!  For a heartier entree,top with shredded Rotisserie chicken or I love to serve it with my Glazed Salmon recipe from KITCHEN 101 cookbook.  

The Glazed Salmon complements the jasmine rice, fresh vegetables and the Ginger Peanut Sauce. In fact, that’s what I had for dinner!  Another option is to create a wrap with this coconut rice mixture. Sometimes, I will heat the rice in the microwave a little after I have refrigerated leftovers.

Thai Coconut Rice Medley with Ginger Peanut Sauce from Eating Well Through Cancer

A spectacular mixture of rice cooked in coconut milk with a vegetable medley topped with a tangy Ginger Peanut Sauce.This is one of those delicious cancer recipes for eating healthy. Be sure to look for pre chopped and shredded ingredients for a short cut!

Makes 10 (1-cup) servings

1 1/2 cups jasmine rice
1 (15-ounce) can lite coconut milk
1/2 teaspoon minced garlic
1 cup water
1 large red bell peppers, cored and chopped
2 cups shredded red cabbage
1 cup shredded carrots
1/2 cup chopped red onion
1/2 cup chopped cilantro
1/2 cup chopped green onions
Ginger Peanut Sauce (recipe follows)

1. In medium nonstick pot, mix together rice, coconut milk, garlic, and water. Cook according to package directions.
2. In bowl, combine all remaining chopped vegetables. When rice is done, fluff with fork and add chopped vegetables. Serve with Ginger Peanut Sauce (see recipe below).

Nutritional info per serving:  Calories 140, Calories from Fat 15%, Fat 2g, Saturated Fat 1g, Cholesterol 0mg, Sodium 30mg, Carbohydrates 27g, Dietary Fiber 2g, Total Sugars 3g, Protein 2g, Dietary Exchanges: 1 1/2 starch, 1 vegetable

Ginger Peanut Sauce

Use this great tasting sauce for other recipes and use as much as needed.

Makes 10 (1-tablespoon) servings

1/3 cup peanut butter
2 tablespoons honey
1 teaspoon ground ginger or 3 teaspoons freshly grated ginger
2 tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin

1. In small microwave-safe bowl, combine peanut butter and honey, and microwave 15 seconds or until peanut butter thins. Add ginger, rice vinegar, and sesame oil.
2. Stir and thin with water to desired consistency.

Nutritional info per serving: Calories 73, Calories from Fat 61%, Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 41mg, Carbohydrates 5g, Dietary Fiber 1g, Total Sugars 4g, Protein 2g, Dietary Exchanges: 1/2 starch, 1 fat

Nutritional Nugget: Coconut milk is dairy, lactose, soy and nut free, making it a good option for those allergic to dairy and nuts.

Holly Clegg
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Holly Clegg

With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the ADA. Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post. She consulted and did spokesperson work for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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