Ingredients
The following ingredients have 6 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)
Instruction
- 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.
