Thai Coconut Cashew Rice
This unique rice side dish is packed with Thai coconut flavors and is a mouthwatering side dish to accompany just about any protein you'd like!
Servings: 6 -8 servings
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.
Notes
1. Adjust spiciness of the Thai peanut sauce to your tastes, by adding more or less sriracha.
2. For a complete meal, serve with some grilled Thai peanut chicken
3. Recipe adapted from Host The Toast.
2. For a complete meal, serve with some grilled Thai peanut chicken
3. Recipe adapted from Host The Toast.
