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-Vegan Thai Peanut Coconut Rice-

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This Vegan Thai Peanut Coconut rice is super delish. It has a lot of complex flavors coming at it. But the flavors just blend. This dish is a great one to bring to a potluck. Everyone always loves it.

The rice alone I could eat way too frequently. It’s made with a can of coconut milk and garlic. That may sound a little funky, but trust me it goes. I may or may not take some out for myself when it’s done cooking.

This rice can be eaten as a side dish or a main dish. It’s fairly healthy. I love that it’s full of vegetables that you can customize to your liking. It’s typically made with red cabbage, but of course when I went to make it for the blog I forgot the red cabage. So I just used regular, but that red really makes it pop.

What’s in this Vegan Thai Peanut Coconut Rice?

  • Rice, uncooked
  • Coconut milk, canned
  • Garlic, fresh
  • Salt
  • Water
  • Bell Pepper
  • Shredded Cabbage
  • Carrots, Shredded
  • Red onion
  • Cilantro
  • Green onion
  • Peanuts
  • Peanut Butter
  • Brown sugar
  • Ginger, dried
  • Rice vinegar
  • Sesame oil

Gosh, that list looks long, but its really not too bad I promise.

How do we make it?

Start by making your rice. I always spray the bottom of rice cooker with a little cooking spray. My rice cooker is old and otherwise things stick. Throw the rice, canned coconut milk- you can use lite or regular, water, salt and your minced garlic. Stir and let cook until the rice cooker says it’s done.

While your rice is doing its thing you can make the peanut sauce. Throw the ingredients together and cook in the microwave for about 30 seconds. That’s just to get the peanut butter to be stirable. Stir until smooth and start the next step.

Get a large bowl and chop up all your vegetables until either small pieces or shreds depended on what you want. Put all those in your large bowl.

When your rice is done put your rice with the vegetables and stir. Then add your peanut sauce and stir. If you like things real saucy, then double the peanut sauce. This just makes a light coating on it.

Before serving toss roasted salted peanuts on top. We usually eat this cold, but you could eat it warm. It’s great for a potluck or a fun meal.

What kind of rice dishes do you like? Let me know in the comments!

thai coconut rice

Coconut Peanut Thai rice

Yield: 8 -10 side dish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Vegan Coconut Peanut Thai Rice is always a favorite at potlucks. It's full of flavor!

Ingredients

Rice

  • 1 1/2 cups jasmine rice, uncooked
  • 1 can coconut milk, lite or regular
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1 cup water

Salad

  • 1 8oz pkg shredded finely cabbage, regular or red
  • 1/2 cup carrots,shredded finely
  • 1/4 cup red onion, chopped finely
  • 1/2 -3/4 cup cilantro, chopped
  • 1/4 cup green onion, chopped finely
  • 1/2 cup red bell pepper, chopped finely
  • 3/4-1 cup salted peanuts or cashews

Sauce

  • 1/2 cup peanut butter
  • 3 TB brown sugar
  • 1.5 tsp ginger, powder
  • 3 TB rice vinegar
  • 3 tsp sesame oil

Instructions

  1. Start by adding all your rice ingredients into the rice cooker and cook until done.
  2. Get a large bowl and throw all (except peanuts) your chopped salad ingredients into it.
  3. Mix all your sauce ingredients- then cook in the microwave for 30 seconds. Stir.
  4. Add your cooked rice, vegetables, and sauce together. I typically wait to add the peanuts before serving, but you can add them when you want. Stir until incorporated. I usually stick it in the fridge to blend the flavors and eat cold.
Nutrition Information:
Yield: 10 Serving Size: 1 serving
Amount Per Serving: Calories: 224Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 347mgCarbohydrates: 18gFiber: 2gSugar: 6gProtein: 7g

The calories are computer generated and may not be 100% accurate.

This recipe was altered from this recipe here https://hostthetoast.com/thai-cashew-coconut-rice-ginger-peanut-sauce/

<3 Courtney

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