Coconut cashew rice 20-09-2016

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! Coconut rice is tossed with crisp veggies, salty cashews, sprinkled with fresh herbs, and drizzled with a spicy peanut sauce!



1½ 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
¾ cup green onions, thinly sliced
1 cup cashews, finely chopped


Handful of whole cashews
Extra chopped cilantro
Lime wedges


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


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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