Coconut Peanut Thai rice
This Vegan Coconut Peanut Thai Rice is always a favorite at potlucks. It's full of flavor!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American
Servings: 8 -10 side dish
Rice
- 1 ½ cups jasmine rice, uncooked
- 1 can coconut milk, lite or regular
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 cup water
Salad
- 1 8oz pkg shredded finely cabbage, regular or red
- ½ cup carrots,shredded finely
- ¼ cup red onion, chopped finely
- ½ -¾ cup cilantro, chopped
- ¼ cup green onion, chopped finely
- ½ cup red bell pepper, chopped finely
- ¾-1 cup salted peanuts or cashews
Sauce
- ½ cup peanut butter
- 3 TB brown sugar
- 1.5 teaspoon ginger, powder
- 3 TB rice vinegar
- 3 teaspoon sesame oil
Start by adding all your rice ingredients into the rice cooker and cook until done.
Get a large bowl and throw all (except peanuts) your chopped salad ingredients into it.Mix all your sauce ingredients- then cook in the microwave for 30 seconds. Stir.
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.