We didn't have any buns on hand, so I toasted some rustic sourdough bread. I'd rather have that than a bun any day.

Thai Peanut Turkey Burgers

Print

Ingredients

• 8 oz ground turkey
• 1 medium carrot, shredded
• 1 large scallion, minced
• ¼ teaspoon sesame oil
• 1 teaspoon chili garlic sauce
• 2 tablespoon natural peanut butter
• freshly ground salt & pepper
• ½ teaspoon ground ginger
• 2 tablespoon light mayonnaise
• handful of cilantro, finely minced
• 1-2 teaspoon chili garlic sauce
• hamburger buns of your choice
• mixed greens

Instructions

Combine burger ingredients a mixing bowl and combine thoroughly. Using your fingers to gently blend the mixture together works best. Try not to squeeze everything through your fingers.

Heat a skillet, grill pan or outdoor grill over medium-high heat. Form the turkey mixture into two, tightly-packed patties. Cook for about 7-10 minutes per side, until cooked through.

In a small bowl combine mayonnaise, cilantro and 1-2 teaspoon chili garlic sauce. Serve burgers on buns with cilantro-chili mayo and greens.

The post Thai Peanut Turkey Burgers appeared first on Perry's Plate.

I've been developing recipes for 18 years and written two cookbooks, and this is me putting that reputation on the line: turkey burgers can be juicy, bold, and absolutely worth making. Let me prove it to you.

Why These Are the Best Thai Turkey Burgers

When I rediscovered these recently, my kids, now (mostly developed) humans with opinions, declared it one of the best burgers I've ever made. And honestly? It reminded me why I started making turkey burgers in the first place.

When you do them right — fresh ginger, garlic, shredded carrot, and a peanut sauce that goes both IN the patty and on top — they are anything but dry and boring. It's what you put in the patty that makes all the difference, like in my Shawarma Turkey Burgers that have shredded zucchini.

Ingredients

For the Turkey Burger Patties

• Ground turkey: Very lean, but needs help. You can also use ground chicken which has slightly more fat + flavor. If you use ground pork, I'd suggest doing half pork, half turkey/chicken so avoid the burgers being too greasy.
• Shredded carrot: Buy it pre-shredded or pull out the grater and get a good arm workout for 2 minutes.
• Fresh ginger: Please don't use ground ginger. Pro tip: keep your ginger in the freezer so it's always fresh to use and microplane it FROZEN. Better yet, buy frozen ginger cubes. I get them at Trader Joe's, but I've seen them in other grocery stores.
• Fresh garlic: Same as above. Please use fresh or at least pre-minced in the jar.
• Chili garlic sauce: Like sambal oelek or sriracha, if you want a little more kick
• Sea salt: Makes the world go round.

For the Thai Peanut Sauce

• Peanut Butter: I use natural peanut butter from Costco. Smooth.
• Rice vinegar: Gives it that tang we all love
• Honey: Whatever you have will work
• Fresh ginger: Grate the ginger for this at the same time as for the patties.
• Soy sauce or tamari: Use tamari if you need the sauce to be gluten free
• Chili garlic sauce: Like sambal oelek or sriracha, if you want more kick.
• Turmeric: Gives it some warmth and brightens the color.
• Sea salt: Must have.

For Serving

• Buns or lettuce wraps: Depends on how you'd like to serve these. I've even made them into rice bowls and mmmmmm.
• Marinated Cucumbers: Just thinly sliced cucumber slices in a brine with rice vinegar, water, salt, & sugar. Simple, but makes a big impact.

How to Make Thai Turkey Burgers

Make the Peanut Sauce First

This will go on the burgers AND in the patty so you'll want to get this prepped first. I do this over the stove so the peanut butter blends with everything else really well and the flavors meld. Just whisk everything together with some water, adjusting as needed to make it as thin or thin as you prefer.

Mix and Form the Patties

Blend the ground turkey with the other patty ingredients. Be gentle, and don't overmix. If your hands are wet it'll keep them from sticking to the turkey as much. And if you like, you can make a slight indentation in the center of each patty to prevent them from puffing up.

Cook the Burgers

Grill the burgers on a BBQ grill or grill pan on the stove. Or even in a skillet. Cook, flipping once or twice until you reach an internal temperature of 165°F. Let it rest for a few minutes before building your burgers.

Assemble

Add peanut sauce to your bun, top with the patty, more peanut sauce and a pile of marinated cucumbers.

The Secret to Juicy Turkey Burgers

After nailing turkey burger after turkey burger, I've figured out how to make them juicy and flavorful!

• Add something with moisture. This might seem obvious because moisture adds moisture, right? Adding shredded carrots (or zucchini, or another quick cooking shredded veg that makes sense here) adds moisture, sweetness, and substance.
• Add a little fat. Adding some of the peanut sauce gives the meat a little richness lacking because turkey is so lean.
• Don't overcook them. Use a meat thermometer! Pull them from the grill when they reach 160F and let them rest. They should land at 165F a few minutes later.

Serving Ideas and Variations

Bun vs. Lettuce Wrap

If buns aren't your thing -- whether you're paleo/Whole30 or eating gluten free and gluten free buns make you sad (honestly, same), try wrapping them in iceberg or leafy green lettuce.

What to Serve with Thai Turkey Burgers

Here are a few things that would go really well with these burgers!

Grilled Sweet Potato Wedges with Hot Honey

Thai Roasted Sweet Potatoes

Instant Pot Garlic Ginger Rice

Make It a Bowl

Make a rice bowl! Serve the patty over jasmine rice with the peanut sauce, cucumber, and shredded carrot. I love doing this with all kinds of burgers. You could even make a salad out of it if you're watching your carbs or counting macros.

Make Ahead and Storage

Turkey patties can be made ahead of time and stored raw for a couple day for cooked for about a week. The peanut sauce keeps for about a week or so, too. You could do a really great meal prep situation with these because the cucumbers keep getting better as the days pass.

Frequently Asked Questions

More Turkey and Burger Recipes

Here are a few more of my favorite turkey burgers and other types of burgers!

Turkey Burger with Zucchini (love the Shawarma Seasoning in this one!)

Green Chile Turkey Burgers

Bison Brie Burgers

Bacon Burger (don't skimp on the Bacon Jam here)

Smash Burgers Recipe

Caramelized Onion Burger

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Thai Turkey Burgers with Peanut Sauce

Yield: 4 burgers

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

These Thai-inspired turkey burgers have ginger, garlic, and shredded carrot mixed right into the patty for moisture and flavor. The creamy, sweet peanut sauce plays double duty in the patty AND as a condiment to take it over the top.

Print

Ingredients

For the peanut sauce

Toggle ingredient group

• 1 cup peanut butter
• 6 Tablespoons rice vinegar
• 3 Tablespoons honey
• 1 Tablespoon soy sauce or tamari
• 1 Tablespoon fresh ginger, grated or minced
• 1 teaspoon sambal oelek or sriracha
• 1 teaspoon ground turmeric
• ½ teaspoon sea salt

For the burger patties

Toggle ingredient group

• 1 pound ground turkey or chicken
• 1 medium carrot, grated (about 1 cup packed)
• 1 Tablespoon fresh ginger, grated or minced
• 1 Tablespoon fresh garlic, grated or minced
• ½ teaspoon sea salt

For assembly

Toggle ingredient group

• Marinated cucumbers or thinly sliced English cucumbers tossed in rice vinegar
• Buns or lettuce for wrapping

Instructions

1. Combine all of the peanut sauce ingredients in a small saucepan with ½ cup of water. Whisk and heat on medium until the peanut butter has been incorporated into the mixture and thickens.
2. Preheat your BBQ grill or stovetop grill pan. Put the ground turkey in a medium bowl, add the grated carrot, ginger, garlic, salt, and ¼ cup of the finished peanut sauce. Use your hands to gently mix everything together and form 4 patties.
3. Grill the patties for about 5-6 min on each side -- until the internal temperature reaches 160-165F. Remove them from the grill and let them rest for 5 minutes.
4. Build your burgers by putting some peanut sauce on the bottom, add the patty, more peanut sauce, and a pile of marinated cucumbers.

Nutrition Information

Yield 4 Serving Size 1 burger
Amount Per Serving Calories 712Total Fat 51gSaturated Fat 11gUnsaturated Fat 40gCholesterol 122mgSodium 1179mgCarbohydrates 28gFiber 4gSugar 13gProtein 43g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Thai Turkey Burger with Peanut Sauce (Juicy, Never Dry) appeared first on Perry's Plate.

These tender, flaky fillets and colorful veg bathed in a rich curry sauce seems complicated, but it’s surprisingly easy. It’s also a one-skillet situation (that always makes me happy) with quick marinade beforehand. Because fish cooks up in just minutes you can go from zero to eating in under 30 minutes.

A key ingredient here is my Homemade Thai Seasoning. Have you tried it yet? It’s like a dry version of curry paste. I love having it on hand because it has a flavor that you can’t quite get with regular curry powder, which has more of an Indian flavor.

If you’d rather use some high quality Indian style curry powder, that would be delicious, too!

Thai Fish Curry Ingredients

• Firm white fish: like halibut, cod, or rockfish
• Sea salt
• Thai Spice Blend: This is a custom blend of mine that mimics Thai curry paste in powder form! You can also use your favorite Thai curry paste or a high quality Indian style curry powder if you prefer.
• Limes
• Avocado oil or Coconut oil
• Baby greens: Like kale, chard, spinach. Or another (very) quick cooking vegetable like asparagus, snow peas, or very thinly sliced zucchini.
• Fish sauce
• Coconut milk: Full-fat recommended
• Asian style chili sauce: Like sriracha or sambal oelek (optional)
• Freshly steamed rice

How to make Curry Fish

You start with a quick marinade (like 15-20 minutes quick) with that Thai seasoning, some lime juice, and some salt. At this point you could just throw the fish on the grill. I've made it this way a few times and we really loved it.

This last time I decided to make a saucy curry, and the Thai seasoning surpassed my expectations of flavoring the sauce!

Use a thick, firm white fish -- like cod or halibut or rockfish. I like rockfish because our Costco sells a wild-caught version and it's only 4.99/pound.

Just heat some coconut oil in a pan and sear the fish on both sides. (You don't even have to cook it all the way through.)

Take out the fish, the pour in the coconut milk, some greens (I used the last of the baby kale from our garden!), a splash of fish sauce and a little more of that Thai seasoning to boost the flavor. Oh, and lime juice. YOU NEED LIME JUICE.

Then put the fish back in the pan for a few minutes to finish cooking.

Do you know how to tell if fish has cooked all the way through? Poke it with a fork. If it starts to flake apart, it's done. If you cook it too long it'll turn to rubber, so you've gotta watch it.

Thai Fish Recipe variations

This is really a great base recipe for any kind of quick curry. You could use shrimp instead of white fish. Or cubed uncooked chicken.

Or a different type of vegetable, but make sure the vegetable cooks quickly so the fish doesn't get cold or overcooked waiting for the veg to cook.

I recommend sturdy greens like kale or chard or broccoli florets, asparagus, or small pieces of summer squash.

If you like Thai-inspired flavors you'll love these other recipes that use my Homemade Thai Seasoning! You could also use another kind of Thai seasoning if you have it.

How to serve Coconut Fish Curry

I really love serving this curry with Instant Pot Coconut Rice, but plain steamed will also work. If you’re avoiding grains, try serving it with my Roasted Cauliflower Rice.

Storing Coconut Curry Fish

Store any leftover curry in an airtight container in the fridge for up to 2 days. Reheat in a skillet with a few tablespoons of water to keep it from drying out.

More Recipes that use Homemade Thai Seasoning

Paleo Thai Shrimp & Vegetable Skillet - This one's light and fast and great for a weeknight!

Thai Roasted Sweet Potatoes with Coconut & Lime - Who knew that sweet potatoes went so well with Thai seasoning?

More on Perry's Plate

• Roasted Tomatillo Salsa Recipe
• Cucumbers in Vinegar
• Greek Steak Kabobs
• Pineapple Jalapeno Recipe
• Overnight Sourdough Pizza Dough Recipe
• Pressure Cooker Coconut Rice
• Apple Chicken Salad Recipe
• Paleo Sweet Potato Chili
• Blackened Salmon Fillet

Thai Fish Curry Recipe FAQs

What makes Thai curry different from Indian curry?

Thai Fish Curry Recipe

Yield: Serves 6-8

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

I never thought I would say this about a fish recipe, but the leftovers are actually better. Weird, right? I think curries and chilis and recipes that are heavily seasoned tend to be that way. Maybe that's why they're so great as meal prep recipes?

Print

Ingredients

• 1 - 1 ½ pounds thick white fish (like halibut, cod, or rockfish)
• 1 teaspoon sea salt
• 4 teaspoons Thai Spice Blend, divided
• 2 limes, divided
• 2 Tablespoons avocado oil
• 1 bunch of baby kale or a couple handfuls of baby greens (kale, chard, spinach)
• 1 Tablespoon fish sauce
• 1 - 13.5 oz can of coconut milk
• ¼ cup coconut oil or more avocado oil
• Sriracha or sambal oelek (optional)
• 1 recipe Instant Pot Coconut Rice

Instructions

1. Start your Instant Pot Coconut Rice (or jasmine rice or whatever kind of rice you're making) so it'll be finished when the curry is finished.
2. Lay the fish on a large plate or a small baking dish. Cut each fillet in half if they are long (you'll want them all to fit in the skillet).
3. Sprinkle ½ teaspoon of salt and 1 teaspoon of Thai Spice Blend over the fish. Flip the fillets over and then sprinkle the other ½ teaspoon and another teaspoon of Thai Spice over the other sides of the fillets. Squeeze the juice from 1 lime and drizzle 2 Tablespoons of avocado oil over the fish. Flip them all over a couple of times to coat them evenly in the spices, citrus, and oil. Let them sit for 10-15 minutes (or chilled up to 2 hours) before cooking.
4. Heat the coconut oil in a large skillet on high heat. Add the fish and cook for a couple minutes on each side until slightly browned (they don't need to cook all the way through at this point) and then transfer them back to the plate/pan.
5. Add the kale or greens to the pan (watch out -- it'll sizzle) along with the can of coconut milk. The coconut milk will deglaze the bottom of the pan for you, so help it along by scraping the bottom to remove those bits of stuck fish. Stir in the other 2 teaspoons of Thai Spice, the juice of the other lime, the fish sauce, and a squeeze or two of sriracha (if using).
6. Return the fish to the skillet and cook for about 5 minutes until everything is bubbly, the sauce has thickened, and the fish is cooked through. Taste, and add a little salt if you think it needs it.
7. Put a scoop of rice into each bowl along with a fish fillet and some sauce and greens. Serve with a squirt of sriracha, if desired.

Notes

Nat's Note: This recipe is super adaptable! You can swap out the fish for chicken and change up the vegetables. Just ensure that the cooking time for the meat and vegetables is roughly the same. For fish, I'd use chopped zucchini

The post Coconut Curry Fish Recipe appeared first on Perry's Plate.

For this particular blend I wanted to capture some of the complex flavors of Thai cuisine in a dry, powdered spice blend (as opposed to a wet curry paste). I succeeded! And guess what? Most of the ingredients are easy to find. There are a couple of tricky ones, but I’ll give you some tips on where to look for them.

Use this blend in place of curry paste in a pinch. Or add it to roasted vegetables, stir fries, or rice dishes for a fun, exotic twist.

Thai Spice Recipe ingredients

I'm going to say up front, that this isn't an authentically Thai spice blend.

*gasp* 

It's more... Thai-inspired. And closer to a curry powder, but with a different little twist. Here's what you'll need:

• Paprika: Just regular paprika. Sometimes called sweet paprika.
• Turmeric: Just the turmeric you probably already have.
• Ground Black Pepper: Freshly ground or pre-ground both work
• Ground Coriander: Love this seasoning and use it a lot in Mexican spice blends, too.
• Ground Fenugreek: This might be the sticking point. I found some in the bulk spice section of a nicer grocery store. Others might have it in the spice section. Or you can always find fenugreek online. See below for possible substitutions.
• Dry Mustard: Easy to find!
• Ground Cumin: Another staple that you probably already have.
• Ground Ginger: Pretty straightforward
• Cayenne Powder: Optional. I put in about ⅛ tsp, but if you don't want any heat at all, the omit it from the recipe.

How to make Thai Seasonings Blend

Combine all the spices well and store it in a spice jar or another lidded jar at room temp with your other spices. It’s that simple!

Is There a Fenugreek Substitute?

As your eyes run down that list of spices you're probably thinking "Ugh. I don't have fenugreek. Is there a fenugreek substitute?"

Short answer: Sort of. You could replace fenugreek with some garam masala (a blend commonly used in Indian dishes), yellow mustard seeds and brown sugar or just leave it out.

Long answer: Fenugreek really makes this Thai seasoning blend stand out. Have you ever used fenugreek? I see it pop up in ethnic recipes here and there, but I had never purchased any until now.

Fenugreek tastes like a cross between celery leaves and maple syrup. (I know. It sounds weird) It's hard to duplicate.

It really makes this spice blend taste.... more authentically Thai. (According to someone who has never been to Thailand and has probably never had truly authentic Thai food. Just humor me, OK?)

Where Can you Buy Ground Fenugreek?

If you can find fenugreek, please use it! If your grocery store doesn't carry it, try a natural/fancy-pants grocery store like Whole Foods. Or an ethnic grocery store that carries Asian spices, if you happen to have one nearby.

Amazon has it, too: Ground Fenugreek. Honestly I'd rather get it there then drive all over town hunting.

I'm excited for you to use this seasoning blend! If you're wondering what you'd use it for, here are a few of my favorite recipes that highlight this Thai Seasoning Blend.

Recipes Using Thai Seasoning

You can use Thai seasoning on roasted vegetables, as a rub for grilled chicken or steak, or in marinades. Here are a few recipes with Thai seasoning, if you're needing more inspiration...

This Paleo Thai Shrimp and Vegetable Skillet is a light, fresh meal that comes together really quickly -- like a stir fry. It's also low-carb & Whole30 compliant and great for summer.

This Thai Roasted Sweet Potatoes with Coconut and Lime was surprisingly tasty. I never thought to pair sweet potatoes with Thai seasoning, but it's really magical.

Especially with toasted coconut flakes all over the top. Mmm.

This Quick Thai Fish Curry is a recent favorite of mine. MMM.

In this recipe, the Thai Seasoning Blend acts like Thai curry paste. But it's shelf-stable, which is nice.

This recipe is FABULOUS with Instant Pot Coconut Rice, by the way.

I loved this Thai seasoning so much that I included it in the spice blend section of my first cookbook -- The Big Book of Paleo Slow Cooking and used it in two recipes:

Thai Pulled Pork Tacos with Creamy Chili Slaw (pictured above) -- This might be my favorite recipe in the whole book. That's saying a lot for someone who was never a fan of pork before. This recipe made me a believer.

Thai-Spiced Seafood Soup with Zoodles -- This one is a creamy, coconut curry-like soup with chunks of flaky cod and shrimp. And lots of zoodles. I'm a huge fan of this one.

Give this blend a whirl and let me know what you think!

How to store this Thai Spice Blend

Store your homemade spice blend in an airtight container at room temperature.

More Recipes on Perry's Plate

Homemade Thai Spice Recipe

Yield: 6 Tablespoons

Prep Time: 10 minutes

If you can absolutely help it -- don't leave out the fenugreek. It might be tricky to find, but it has a sweet, maple-like taste and gives this spice blend its exoticness.

Print

Ingredients

• 4 teaspoons paprika
• 2 teaspoon turmeric
• 2 teaspoon coarsely ground black pepper
• 2 teaspoon ground coriander
• 2 teaspoon ground fenugreek
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• ½-3/4 teaspoon cayenne powder (to taste)

Instructions

Combine well and store in an airtight container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  SWOMMOLY 25 Glass Spice Jars with 703 Spice Labels, Chalk Marker and Funnel Complete Set. 25 Square Glass Jars 4OZ, Airtight Cap, Pour/sift Shaker Lid
• 
  Amazon Brand - Happy Belly Ground Turmeric, 2.75 ounce (Pack of 1)
• 
  Simply Organic Ground Coriander Seed, 2.29-Ounce, Rich, Warm Earthy Yet Fruity Flavor, Bright Aroma, Slight Citrus Undertones
• 
  Rani Fenugreek (Methi) Seeds Ground Powder 3oz (85g)

Nutrition Information

Yield 12 Serving Size 1 ½ teaspoons
Amount Per Serving Calories 10Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2mgCarbohydrates 2gFiber 1gSugar 0gProtein 0g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Disclosure: This post may contain Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

The post Thai Spice Blend appeared first on Perry's Plate.

Since I have dozens of Asian-inspired recipes on my site, I sometimes make coconut rice to add a little more intrerest to the meal. (Not always. I’m busy like you!) I really love the extra richness and flavor of the coconut in the rice and it pairs well with so many thing.

Why You'll Love This Instant Pot Coconut Rice

• Instant Pot recipes are the best. That alone makes me love this – just toss everything in and let it go.
• You don’t need any fancy ingredients. Good coconut milk is easy to find.
• The extra richness from the coconut milk adds good fats and a creamy texture to your rice.
• It pairs with so many things! I especially love it with stir fry and curry recipes.

What you'll need for Coconut Rice in Instant Pot

• Long grain white rice, like basmati or jasmine
• Coconut milk (full-fat and light are both fine)
• Sea salt
• Sweetener of choice (I use monkfruit sweetener or coconut sugar)

How to make Instant Pot Coconut Rice

1. Rinse the rice under cold water for about 2 minutes or until the water runs clear.
2. Put the rinsed rice, coconut milk, salt, sweetener, and 1 cup of water into the insert pot of your Instant Pot or other type of multi-cooker. Stir everything together well -- especially if the coconut milk has separated and the cream has hardened.
3. Place the lid on your Instant Pot, sealing it closed and moving the steam valve to "sealing".
4. Cook on high pressure for 5 minutes.
5. When the pressurization time is over, let the cooker sit, naturally releasing pressure for about 10 minutes before manually releasing the rest of the steam.
6. Remove the lid and stir the rice around a bit with a fork to fluff it up. Cover to keep warm until ready to serve.

Coconut Milk Rice Instant Pot Variations

During the cooking process, you can add grated fresh ginger, crushed garlic, or the white parts of a spring onion.

Sometimes I like to stir in fresh cilantro, mint, or the green parts of a spring onion just before serving for a pop of color.

Coconut Rice Instant Pot Tips

For amazingly fluffy rice, rinse the dried rice 2-3 times before cooking.

Add some toasted coconut flakes to add even more coconut flavor and texture!

What to Serve with Coconut Rice

These recipes would also be great with this coconut rice!

Mango Chicken Curry -- An oldie from Perry's Plate (and in desperate need of an update!), but still such a great recipe. Mango + coconut is a stellar combo.

Easy Thai Chicken Curry for Instant Pot -- Another reason to get a second Instant Pot. Heh.

Paleo Thai Grilled Chicken with "Peanut" Sauce -- Yes. Just do this. That peanut sauce with this coconut rice?! I may have to throw that on my menu next week.

Ahi Tuna Poke Bowls  -- Poke bowls don't typically have coconut rice, but I think it's a fabulous idea.

Grilled Malibu Chicken -- Anything with pineapple automatically goes with coconut. Yes? Maybe?

How to Store and Reheat Instant Pot Coconut Rice

It stores well in an airtight container for up to 3 days in the fridge. After reheating, simply fluff it with a fork.

Frequently Asked Questions

Easy Instant Pot Coconut Rice

Yield: Serves 6-8

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Instant Pot Coconut Rice is just a few ingredients, but has such a great flavor and compliments so many ethnic dishes! Try it the next time you make a curry!

Print

Ingredients

• 2 ½ cups long grain white rice, like basmati or jasmine
• 2 - 13.5 ounce cans of coconut milk (full-fat and light are both fine)
• 2 teaspoons sea salt
• 3-4 Tablespoons sweetener of choice (I use monkfruit sweetener or coconut sugar)

Instructions

1. Rinse the rice under cold water for about 2 minutes or until the water runs clear.
2. Put the rinsed rice, coconut milk, salt, sweetener, and 1 cup of water into the insert pot of your Instant Pot or other type of multi-cooker. Stir everything together well -- especially if the coconut milk has separated and the cream has hardened.
3. Place the lid on your Instant Pot, sealing it closed and moving the steam valve to "sealing".
4. Cook on high pressure for 5 minutes.
5. When the pressurization time is over, let the cooker sit, naturally releasing pressure for about 10 minutes before manually releasing the rest of the steam.
6. Remove the lid and stir the rice around a bit with a fork to fluff it up. Cover to keep warm until ready to serve.

Notes

Stovetop adaptation: Add the rice, coconut milk, 1 cup of water, sea salt, and sweetener in a large saucepan. Bring to a boil. Reduce to low heat, cover, and let it simmer for 15 minutes. Remove from heat and let it sit, covered for 10 minutes. Fluff the rice with a fork and serve immediately.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

The post Instant Pot Coconut Rice Recipe appeared first on Perry's Plate.

You will love this Thai Spring Roll Recipe with Peanut Sauce

The rolls themselves are light and crisp, but the peanut sauce? That’s the real star. It’s rich, spiced, a little addictive, and has been known to disappear before the rolls even hit the table.

Not gonna lie… these are more suited for a weekend project and not a busy weeknight, but the good news is you can do a lot of the prep ahead of time and enjoy them all week! Make a batch for dinner, pack them for lunch, or just stand at the counter dipping one after another. No judgment here.

What are Thai Spring Rolls?

Thai spring rolls are soft (or fried) rice paper wrappers typically filled with fresh vegetables like cabbage, shredded carrots, mushrooms and ground meat and sometimes served with a dipping sauce.

Thai Spring Rolls ingredients

Spring Roll Recipe Chicken Marinade ingredients

This is one of my favorite grilled chicken recipes. The marinade is easy to throw togther with just a few ingredients:

• Lime juice
• Fish sauce (Don't be scared by the smell of this stuff. Actually... don't smell it at all. It'll turn out alright in the end)
• Asian chili paste (like sriracha)
• Coconut sugar
• Fresh ginger

You can marinated this chicken for up to 36 hours, even!

Fresh Veggie Slaw

I love this particular combination of vegetables. The broccoli is unexpected, but gives it a little more heartiness. Here's what you'll need:

• Shredded carrots
• Finely chopped broccoli
• Napa cabbage leaves
• Green onions
• Lime juice

This can be made up to 3 days in advance, too! You could even use some of my Southwest Cabbage Slaw (minus the cumin) if you have some handy.l

Spicy Peanut Dipping Sauce

It's everything I want in a "peanut" type of sauce -- it's creamy, a little spicy, and you'll find yourself putting obscene amounts on your chicken rice paper rolls and licking it off your fingers.

This sauce can be spicy -- or not. It can also be made wtih peanut butter or almond butter or whatever nut butter you like! I like this recipe because everything just gets blended together and stored in the fridge until you're ready. 

Here's what you need:

• Peanut butter
• Lime juice
• Fish sauce
• Sesame oil
• Rice vinegar
• Honey
• Garlic
• Ginger
• Jalapeno or chili flakes (optional)

This also makes a FABULOUS salad dressing to keep on hand for any fresh greens or quick bowl lunches you throw together during the week.

How to make Thai Spring Rolls

1. Put the chicken in a large zip top bag or in a shallow container for marinating. Combine the rest of the ingredients in the first section in a small bowl, then pour it over the chicken. Massage the chicken a bit to coat it evenly in the marinade and chill for at least 4 hours, up to 24 hours.
2. To make the sauce, put all of the sauce ingredients in a blender or food processor and blend until smooth. You can also put it in a large mason jar and whisk or shake it really well. Chill until ready to use.
3. To make the salad filling, put the carrots, broccoli, green onions, and cabbage in a large bowl. Drizzle with lime juice and oil, and sprinkle a pinch of salt on top. Use your hands or salad tongs to mix well. Chill until ready to use.
4. When it's time to make the spring rolls, preheat your grill to high heat. Remove the chicken from the bag and discard the marinade. Grill the chicken until dark grill marks form on both side and the chicken is cooked through, about 6-8 minutes per side, depending on how thick your chicken is. Remove from heat and let it rest while you assemble the other ingredients.
5. Fill a large shallow bowl or dish with warm water and set a couple of paper towels on a flat surface you're going to use to roll the spring rolls. Slice the grilled chicken thinly.
6. To assemble the spring rolls, soak each spring roll wrapper (individually) in the water for about 30 seconds or until it is very soft and pliable. Transfer it to the paper towel to soak up some of the excess water. Put about ¼ cup of the salad filling into the center of the wrapper and stack a few slices of grilled chicken and a couple leaves from each herb (basil, cilantro, mint). Bring the bottom of the wrapper up toward the middle and place it over the filling. Fold in the side edges, then roll the whole thing tightly away from you. Repeat with the rest of the spring roll wrappers and filling ingredients.
7. Swirl some Asian chili paste or sriracha into the peanut sauce and serve the spring rolls alongside.

How to soften rice paper wrappers for Chicken Spring Rolls

1. Soak each rice paper wrapper in warm water for about 30 seconds.
2. Transfer wrapper to a damp paper towel to get rid of some of the moisture. (Don't use a dry paper towel or it might stick.)
3. Ready to fill! 

How to Make This Thai Spring Rolls Recipe Ahead of Time

Honestly, I don't recommend assembling them ahead of time because those soft rice paper wrappers stick to everything.

That being said, you can store them on a pan in a single layer for a couple of hours chilled.

How to Roll Chicken Spring Rolls

Assembling spring rolls is slightly tricky, but after a couple, you'll be a pro.

1. Make the spring rolls as compact as you can and roll them tightly.
2. Don't pour a lot of sauce inside the spring roll or they'll get mushy and leak all over. Honestly, I'd use the sauce to dip them in instead of risk this.
3. Don't stack soaked spring roll wrappers on top of each other or you may find yourself uttering some fun curse words.

Serving Suggestions for Thai Spring Rolls

These spring rolls are the perfect starter or snack, served alongside the peanut sauce.

How to Store Thai Spring Rolls

Since the rice paper is super sticky, I don’t really recommend storing these rolls for an extended period of time. If you need to store them, make sure to lay them out in a single layer with space inbetween them.

More like this Chicken Spring Rolls Recipe

If you love this healthy chicken spring rolls recipe, try this fruity version: Fruity Spring Rolls with Raspberry Sauce

I have a lot of fun Thai-inspired recipes on my site. Check them out!

Hands down, this Easy Paleo Pad Thai is our family's favorite Thai-inspired meal! (And I use a secret ingredient to veggie-load it!)

Quick Thai Fish Curry & Coconut Rice -- A great little weeknight meal! It uses my beloved Thai Spice Blend, too.

My Easy Thai Chicken Curry for Instant Pot is a great starter recipe if you're new to Thai flavors. My kids LOVE this curry!

This Thai Shrimp and Vegetable Skillet is a quick paleo-friendly meal that's FULL of veggies!

I made a copycat version of Noodle's Thai Green Curry Zoodles with Broccoli & Shrimp! I love making take-out worthy meals at home!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Thai Spring Roll Recipe FAQs

Chicken Spring Rolls Recipe

Yield: 10-12 spring rolls

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

These healthy chicken spring rolls are filled with Thai marinated grilled chicken, a cool veggie slaw, and a dipping sauce so good you'll want to bathe in it. Ok, maybe not bathe exactly, but you'll want to make extra.

Print

Ingredients

For the chicken:

Toggle ingredient group

• 1 ½ pounds of boneless, skinless chicken breasts or thighs
• 2 Tablespoons avocado oil
• 2 Tablespoons coconut sugar
• 2 limes
• 1-inch knob of fresh ginger, finely grated with a Microplane
• 1 teaspoon fish sauce
• 1-2 teaspoons sambal oelek or Asian chili paste
• handful of freshly chopped cilantro

For the "peanut" sauce:

Toggle ingredient group

• ½ cup creamy roasted almond butter or other nut butter
• ¼ cup lime juice, freshly squeezed (about 2 juicy limes)
• ¼ cup water
• ¼ cup cilantro, minced
• 2 teaspoons fish sauce
• 2 teaspoons sesame oil
• 2 teaspoons rice vinegar
• 2 teaspoons honey
• 2 cloves garlic, pressed
• 2 teaspoons ginger, freshly minced or grated on a Microplane zester
• 1 teaspoon chili powder or diced jalapeno pepper

For the salad filling:

Toggle ingredient group

• 1 ½ cups shredded carrots
• 1 ½ cups finely chopped broccoli
• 3 thinly sliced green onions
• 5 Napa cabbage leaves, cut in half and sliced thinly
• Juice from ½ lime
• Pinch of salt
• 1 tablespoon avocado or extra-virgin olive oil

For the spring rolls:

Toggle ingredient group

• 12 spring roll wrappers
• 1 bunch of fresh basil
• 1 bunch of fresh mint
• 1 bunch of fresh cilantro
• Asian chili paste or sambal oelek (or sriracha), for serving

Instructions

1. Put the chicken in a large zip top bag or in a shallow container for marinating. Combine the rest of the ingredients in the first section in a small bowl, then pour it over the chicken. Massage the chicken a bit to coat it evenly in the marinade and chill for at least 4 hours, up to 24 hours.
2. To make the sauce, put all of the sauce ingredients in a blender or food processor and blend until smooth. You can also put it in a large mason jar and whisk or shake it really well. Chill until ready to use.
3. To make the salad filling, put the carrots, broccoli, green onions, and cabbage in a large bowl. Drizzle with lime juice and oil, and sprinkle a pinch of salt on top. Use your hands or salad tongs to mix well. Chill until ready to use.
4. When it's time to make the spring rolls, preheat your grill to high heat. Remove the chicken from the bag and discard the marinade. Grill the chicken until dark grill marks form on both side and the chicken is cooked through, about 6-8 minutes per side, depending on how thick your chicken is. Remove from heat and let it rest while you assemble the other ingredients.
5. Fill a large shallow bowl or dish with warm water and set a couple of paper towels on a flat surface you're going to use to roll the spring rolls. Slice the grilled chicken thinly.
6. To assemble the spring rolls, soak each spring roll wrapper (individually) in the water for about 30 seconds or until it is very soft and pliable. Transfer it to the paper towel to soak up some of the excess water. Put about ¼ cup of the salad filling into the center of the wrapper and stack a few slices of grilled chicken and a couple leaves from each herb (basil, cilantro, mint). Bring the bottom of the wrapper up toward the middle and place it over the filling. Fold in the side edges, then roll the whole thing tightly away from you. Repeat with the rest of the spring roll wrappers and filling ingredients.
7. Swirl some Asian chili paste or sriracha into the peanut sauce and serve the spring rolls alongside.

Notes

Nat's Note:

1. Don't stack the soaked spring roll wrappers on top of each other or they'll stick together.
2. You can absolutely make the chicken (even grilling and slicing), "peanut" sauce, and salad filling ahead of time. Just don't soak the spring roll wrappers until you're ready to assemble them.
3. You can roll the spring rolls a couple of hours ahead of time and store them chilled. If you're storing them, don't stack them on top of each other or they'll stick together.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 12 Serving Size 1 roll
Amount Per Serving Calories 351Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 65mgSodium 426mgCarbohydrates 28gFiber 4gSugar 9gProtein 25g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

Speaking of salad, if you're keto or watching your carbs, then ditch the spring roll wrappers. Just pile everything into a bowl and drizzle it with that dressing. You'll love it.

More Thai-inspired recipes:

If you love these Thai chicken spring rolls, you'll like these other Thai-inspired recipes on my site!

Hands down, this Easy Paleo Pad Thai is our family's favorite Thai-inspired meal! (And I use a secret ingredient to veggie-load it!)

Quick Thai Fish Curry & Coconut Rice -- A great little weeknight meal! It uses my beloved Thai Spice Blend, too.

My Easy Thai Chicken Curry for Instant Pot is a great starter recipe if you're new to Thai flavors. My kids LOVE this curry!

This Thai Shrimp and Vegetable Skillet is a quick paleo-friendly meal that's FULL of veggies!

I made a copycat version of Noodle's Thai Green Curry Zoodles with Broccoli & Shrimp! I love making take-out worthy meals at home!

The post Why You'll Love This Thai Spring Roll Recipe with Peanut Sauce appeared first on Perry's Plate.