We’re roasting broccoli, tossing it in a Thai-style peanut sauce and serving it over rice that’s cooked in creamy coconut milk. Using coconut milk is an easy way to elevate something as simple as rice. The combination almost makes too much sense and I urge you to try it! For the sauce, we’re using store-bought sweet chili sauce as a nice shortcut, and combining it with creamy peanut butter and soy. It’s the perfect sweet and salty complement to the roasted brocc. I hope you love it
Note: You can take this dish up another notch by toasting the shredded coconut. Simply place heat a non-stick skillet over medium heat, add the shredded coconut, and cook for about 2 minutes, tossing frequently to prevent burning. You will know when it is ready as the coconut shreds will turn a lovely golden color.