Thai Dinner

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by Hallie​ Berry, former SAWS Assistant Field Crew Leader

Servings: 6 person crew


  • 2 cups rice

  • 1 cup dehydrated white beans

  • 1 can coconut milk

  • 2 carrots

  • 1 onion

  • 2 jalapenos

  • Thumb sized nugget of fresh ginger

  • 1/2 head garlic

  • 1 bag dried pineapple

  • 2 large spoonful's peanut butter

  • Cinnamon

Cooking Instructions

  1. Boil rice and beans in enough water to cover. 

  2. Add coconut milk and pineapple. 

  3. Cut and add carrots, garlic, onions, jalapenos and ginger (in that order). 

  4. When beans and veggies are done, mix in peanut butter and a dash of cinnamon before serving. 

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