Thai Coconut Cashew Rice

Name: Thai Coconut Cashew Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 -8
Ingredients: RICE:; 1 1/2 cups dry jasmine rice; 15 oz unsweetened coconut milk; 1 clove garlic; 1 tsp salt; 1 cup water; 1 cup shredded red cabbage; 1 cup shredded carrots; 1/2 small red onion; 1 cup fresh cilantro; 3/4 cup green onions; 1 cup cashews; 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; 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

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6 -8
Course
Side Dish, Others
Cuisine
Vegetarian

Thai Coconut Cashew Rice

Dominic Jacobs

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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!

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Ingredients

Servings

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

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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

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 chicken3. Recipe adapted from Host The Toast.