Thai Cashew Coconut Rice with Ginger Peanut Sauce

   

Got this amazing recipe from hostthetoast.com! It makes SO much I have been eating it all week and so has my boyfriend! [Instagram Lovin]

Ingredients 

For the Coconut Rice:

1 1/2 cups dry jasmine rice

1 (15 oz) can of unsweetened coconut milk

1 clove garlic, minced

1 tsp salt

1 cup water

For the Salad:

2 red bell peppers finely chopped

1 red cabbage, shredded

1 1/2 cups shredded carrots 

1 small red onion, finely diced

1 cup cilantro, chopped

3/4 cup green onions thinly sliced

1 cup cashews, chopped

For the ginger peanut sauce:

1/2 cup natural peanut butter

2 Tbls raw honey

3 tsp freshly grated ginger

2 Tbls rice vinegar

2 tsp sesame oil

Water to thin

Lime wedges

  
Directions

Rinse the rice dry until the water runs clear

In a medium pot mix together the rice, coconut milk, garlic, salt and water. Cover and bring to a boil. Once you ring to a boil, cover and let simmer for 30 minutes. After 30 minutes, turn off heat and let sit for 10 minutes. As you wait for the rice make the peanut sauce.

In a small microwaveable bowl combine the peanut butter and honey. Microwave for 15 seconds, stir well and add the ginger, vinegar and oil. Then add water until as thin as you want

Fluff the rice and combine with the chopped vegetables and cashews. Top with peanut sauce and cashews, serve with lime wedges 🍋

Munch Safely,

G

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