Thai Coconut Cashew Rice

• Vegan
• Gluten free

• Produce

  • 1 cup 3/4 green onions
  • 1 cup Carrots
  • 1 cup Cilantro, fresh
  • 1 Cilantro
  • 1 clove Garlic
  • 1 tsp Garlic
  • 1 1/2 tbsp Ginger, fresh
  • 1 Lime, wedges
  • 1 cup Red cabbage
  • 1/2 Red onion, small
  • 1 Shallot, small

• Canned Goods

  • 15 oz Coconut milk, unsweetened
  • 1/4 cup Coconut milk
  • 1 tsp Red curry paste

• Condiments

  • 2 tbsp Lime juice
  • 1/3 cup Peanut butter, natural creamy
  • 1 1/2 tbsp Soy sauce
  • 1/2 tsp Sriracha
  • 1 1/2 tbsp Tamari

• Pasta & Grains

  • 1 cups 1/2 dry jasmine rice, dry

• Baking & Spices

  • 1 1/2 tbsp Brown sugar
  • 1 tsp Salt

• Nuts & Seeds

  • 1 cup Cashews
  • 1 Handful Cashews, whole

• Liquids

  • 1 cup Water

Found on thechunkychef.com

Description

Directions

• 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 its 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.