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Thai Coconut Cashew Rice

The Chunky Chef
  • 50 minutes
  • Serves 6

INGREDIENTS

RICE:

1 cup

½ 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 green onions (thinly sliced)

1 cup

cashews (finely chopped)

TO GARNISH:

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)