This unique rice side dish is packed with Thai coconut flavors and is a mouthwatering dish to accompany just about any protein you’d like!
This fluffy and creamy Thai coconut rice is tossed with crisp veggies, salty cashews, sprinkled with fresh herbs, and drizzled with a spicy peanut sauce!
How often do you have rice with a meal? For us, it’s fairly often! Sometimes it’s the family favorite stick of butter rice, or just plain old white or brown rice.
But none of those compare to this incredibly delicious Thai coconut cashew rice! There are so many great flavors and textures going on.
The creaminess of the coconut rice goes wonderfully with the crisp carrots and cabbage, salty, crunchy cashews, the freshness of the herbs, and the spiciness of the sriracha peanut sauce!
This rice is perfect by itself, or with some protein to make a complete meal in a bowl. I love to serve it with the chicken from my Thai Peanut Chicken Quesadillas, and cook the marinated chicken on skewers.
You can also just serve the spicy Thai peanut drizzle on the side, or omit it completely for a milder and more traditional rice dish.
Either way you serve it, the extra squirt of lime juice adds the perfect finishing touch!
I hope you give this Thai coconut rice dish a try… I think you’ll love it!!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- RICE:
- 1 1/2 cups dry jasmine rice or basmati
- 15 oz unsweetened coconut milk from a carton or can
- 1 clove garlic minced
- 1 tsp salt
- 1 cup water
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 small red onion finely chopped
- 1 cup fresh cilantro chopped
- 3/4 cup green onions thinly sliced
- 1 cup cashews finely chopped
- TO GARNISH:
- Handful of whole cashews
- Extra chopped cilantro
- Lime wedges
- SPICY THAI PEANUT SAUCE:
- 1/3 cup natural creamy peanut butter
- 1/4 cup coconut milk from a carton or can
- 1 1/2 Tbsp soy sauce
- 1 1/2 Tbsp tamari
- 1 1/2 Tbsp brown sugar
- 1 1/2 Tbsp minced fresh ginger
- 2 Tbsp lime juice
- 1 tsp minced garlic
- 1/2 tsp sriracha
- 1 tsp red curry paste
- 1 small shallot peeled and finely minced
Instructions
- To a medium pot, add rice, coconut milk, minced garlic, salt and water. Stir together to combine, cover, and bring to a boil.
- Once boiling, reduce heat to LOW and simmer for 25 minutes.
- Remove from heat and let pot sit, still covered, for 10 minutes.
- Remove lid and fluff rice with a fork.
- While rice is cooking, chop cabbage, carrots, cilantro, green onions and cashews. Set aside.
- Let rice cool slightly, and while it's cooling, prepare peanut sauce.
- Add all Thai peanut sauce ingredients to a blender and blend until smooth or until your desired consistency. If sauce is too thick for your liking, add a splash of coconut milk at a time, blending until thinner.
- Toss cooled rice with chopped ingredients in a large serving bowl.
- Garnish and drizzle with peanut sauce.
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Chef Tips
2. For a complete meal, serve with some grilled Thai peanut chicken
3. Recipe adapted from Host The Toast.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Sherri H says
I made this last night with your Thai peanut chicken. My family has peanut allergies so I subbed almond butter. And since I had pineapple juice from the marinade for the chicken, I used it to cook the rice (instead of water). This dish is AMAZING! Entire family approved. What a unique twist on rice! Subtle coconut flavor, mild sweetness (for us) from the pineapple juice. So delicious…we kept going back for more. I immediately shared with a few vegetarian and vegan friends. Thank you for this recipe! It is a keeper, for sure.
Cecilia says
Hi this looks amazing.
My question is about the coconut milk.
Is this the kind you put into your tea/coffee or is it the one that comes in a can with the thick cream on the top?
Thanks. X
The Chunky Chef says
Hi Cecilia 🙂 I always use the can, just make sure you shake it up first.
Kat says
Super easy to make and delicious. You can even add tofu for more protein or use it as a side dish for any other protein. 10/10 would make again 🙌🏼
Janine Langemo says
Curious! Have you ever tried making this in a rice cooker?! I’ve never used anything but water or broth in my rice cooker, but I love how easy it is to use rather than stovetop method. This sounds so good! Can’t wait to give it a try either way. Thx for all the great recipes on your site!
Amanda says
Hi Janine 🙂 I don’t have a rice cooker, so I haven’t tested this recipe in one, and I can’t say for certain that it would work without any changes. Sorry I couldn’t be more help!
Stephanie says
Thank you for this recipe! My husband and I are full vegan for lent and cooking has been rough lately. I searched for a recipe with rice and cashews and this one seemed absolutely perfect. I deeply appreciate this post. You’re a lifesaver!
Leah says
Hi, there, I just discovered this recipe and I’m excited to make it tonight! A quick question: 1/2 a red onion and a shallot are listed in the ingredients for the rice but they are not mentioned in the preparation process steps. Can you clarify if they are in the recipe and if yes, when they are added? Thank you!
The Chunky Chef says
Hope you love it! The red onion and green onion get added with the other chopped ingredients in step 8 🙂
Leah says
1 cups ½ dry jasmine rice or basmati
How much rice 1 1/2 cups or 1 cup?
The Chunky Chef says
1 1/2 cups.
caroline says
Hi! i am making this tonight and am going to the grocery in a bit for the ingredients. for the cashews, are they supposed to be raw? or the kind that is roasted/salted? sorry, i am new to cooking and want to impress my parents 😅
The Chunky Chef says
Hi Caroline 🙂 I usually buy the roasted/salted kind… that way I can snack on the rest of them 😉
caroline says
thank you!! 🙂
Emily says
Do you serve the rice warm or cold?
The Chunky Chef says
Hi Emily 🙂 You can do either one!
Sharon @ What The Fork Food Blog says
I’m sorry your having a hard time with drop-off at camp for your son. He’ll get used to it, and it’ll hopefully make pre-school drop-off easier. Hugs to you!
The Chunky Chef says
Thanks so much Sharon!! The hugs are definitely appreciated 🙂 I’m hoping it’ll help with preschool as well 🙂
Cooking with Crystal says
Oh yum…..this bowl looks delish! I could dive into that right now!
The Chunky Chef says
Thank you Crystal! 🙂
Kimberly @ The Daring Gourmet says
Oh my gosh, this is most gorgeous dish I’ve seen today! I’m loving every single thing about it, YUM!
The Chunky Chef says
Thank you SO much Kimberly!! 🙂
Patricia @ Grab a Plate says
Oh that creamy coconut rice, and then that peanuyty sauce!! Yum! I don’t think I’d need to have anything else as part of my dinner 🙂 Such a great dish!
The Chunky Chef says
Thanks so much Patricia!! 😀
Renee - Kudos Kitchen says
My jaw literally hit the floor when I read the title and saw your photos! I’m printing this recipe right now and honestly can not wait to make (and eat) this!
The Chunky Chef says
Thank you so much Renee!! I hope you love it 😀
Kacey @ The Cookie Writer says
Sooo, your stick of butter rice is definitely my kind of meal, but this rice is calling my name! Gorgeous!
The Chunky Chef says
Thanks girl!! We love both of them too 🙂
Erin @ Dinners, Dishes, and Desserts says
Hugs to you mom!! Leaving your kids at school or camp or anywhere, when they just cry is so hard!! My little guy is 11 now, so different stage, but I totally remember how hard it is. He will adjust, and I am sure within 10 minutes he is loving it and playing and totally forgot about not wanting you to leave. Hang in there!!
And this bowl is amazing. We love thai flavors and eat a lot of rice. This will be happening soon!
The Chunky Chef says
Thanks so much Erin!! Hugs are much appreciated 🙂