Thai Cashew Coconut Rice with Ginger Peanut Sauce {GF} {V}

If you follow me on Instagram (@julie.grubbs if you don’t and would like to), you may have seen my rave review of this rice a few weeks ago. I found the original recipe via Host the Toast and good crap is this dish amazing. Rice cooked in coconut milk! I’m ashamed that this was a new thing for me – It’s actually life-changing.

IMG_8290I made one change from the original recipe and sautéed the veggies in a little bit of coconut oil instead serving them raw. Do whatever suits your fancy, because either way, you’re going to love it.

IMG_8289I found it helpful to chop my veggies the night before so I could toss them in a pan as soon as I got home from work and save 15 minutes or so, which is essential these days. While the veggies were sautéing and the rice was ricing, I whipped up the peanut sauce, which honest to goodness tastes yummy enough to drink by itself. Host the Toast recommends microwaving the peanut butter and honey together to soften them a bit, but since we do not have a microwave, I used my immersion blender to blitz everything into a perfect, saucy consistency.

Once the veggies and rice are finished cooking, combine veggies with cashews and cilantro in a large bowl. Add the rice, combine again, and then add the peanut sauce and combine once more. It’s really that easy… and tastes amazing!

Thai Cashew Coconut Rice {Modified from Host the Toast}

For the Coconut Rice:
  • 1½ cups dry jasmine rice
  • 1 (15 oz) can unsweetened coconut milk
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 cup water
For the Veggies:
  • 1 tbsp coconut oil (olive oil works well, too)
  • 2 red bell peppers, finely chopped
  • 1/2 Savoy cabbage, shredded
  • 1½ cups shredded carrots
  • 1 small sweet onion, finely diced
  • 1/2 cup cilantro, chopped
  • ¾ cup green onions, thinly sliced
  • 1 cup cashews, finely chopped
For the Ginger Peanut Sauce:
  • ⅓ cup peanut butter
  • 2 tablespoons honey
  • 3 teaspoons freshly grated ginger
  • 2 tablespoons rice vinegar
  • 2 teaspoon sesame oil
  • Water to thin


  1. In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring to a boil.
  2. Once the pot reaches a rolling boil, reduce heat to low and let simmer for 30 minutes.
  3. After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
  4. While the rice is cooking, sauté red peppers, cabbage, carrots, and onion in a large pan on med-low heat.
  5. As you wait for the rice and veggies, make the peanut sauce.
  6. In a bowl or measuring cup, combine the peanut butter, honey ginger, rice vinegar, and sesame oil. Blend with immersion blender until smooth. Add water to thin (I added 1/4 cup) and blend again.
  7. Fluff the rice and combine it with the chopped vegetables and cashews in a large bowl. Drizzle with the Ginger Peanut Sauce and combine again. Enjoy!