Thai Cashew Coconut Rice With Ginger Peanut Sauce

Grace your guests with this delicious dish at your next summer get-together and it’ll be a requested repeat for years to come, or make it for dinner when you’re craving Thai food but don’t want to eat out.  (Add a little grilled chicken in for extra protein, if you’d like!)  No matter what occasion you make it for, you’re going to love it!

INGREDIENTS

FOR THE COCONUT RICE:
1 1/2 cups dry jasmine rice
1 (15 oz) can unsweetened coconut milk
1 clove garlic, minced
1 teaspoon salt
1 cup water

FOR THE SALAD:
2 red bell peppers, finely chopped
1 (8 ounce) bag shredded red cabbage
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, finely chopped

FOR THE GINGER PEANUT SAUCE:
1/3 cup natural peanut butter
2 tablespoons honey
3 teaspoons freshly grated ginger
2 tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin
Lime wedges

Image Credit : www.hostthetoast.com

INSTRUCTIONS

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