Name: Thai Pineapple Coconut Cashew Rice With Ginger Peanut Sauce (Satay Sauce) recipe by Vibha Bhutada at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: For the Coconut Rice:; White jasmine rice, dry - 1 and 1/2 cups; Coconut milk, unsweetened - 1 (15 oz) can; Garlic, minced - 1 clove; Thai red curry paste - 1 tablespoon; Salt - 1 teaspoon; Water - 1 cup; Pineapple chunks, fresh or canned - 1 and 1/2 cups; Red bell peppers, finely chopped - 2; Red cabbage, shredded - 1; Carrots, shredded - 1 and 1/2 cups; Spring onion, chopped - 3/4 cup; Cilantro, chopped - 1 cup; Roasted salted cashews, finely chopped - 1 cup; For the Ginger Peanut Sauce:; Organic peanut butter - 1/2 cup; Ginger, peeled - 1 inch piece; Garlic, peeled - 2 cloves; Red chilli flakes - a pinch; Sesame oil - 2 tablespoons; Coconut aminos - 1 and 1/2 tablespoons; Coconut vinegar - 1 tablespoon; Water - 1/4 Cup; To Garnish:; Roasted salted cashews - 1/2 cup; Handful of chopped fresh coriander; Handful of chopped spring onions; A few pineapple chunks; Lime wedges Few

ABOUT Thai Pineapple Coconut Cashew Rice With Ginger Peanut Sauce (Satay Sauce) RECIPE

There is nothing to not like about Thai pineapple coconut cashew rice. If you noticed, this pineapple dish is a fancier Thai pineapple rice. The flavors are so balanced. It has everything that one will want to have on his plate. You get aromatic rice in the most cheerful color, cooked in coconut milk with juicy pineapple chunks; brightened by crisp vegetables, lime and roasted cashews which of course further elevates the flavor and presented in a quirky pineapple shell - HEAVENLY! This vegetarian version of Thai pineapple makes a great meal packed with flavors.

Ingredients Serving: 5

For the Coconut Rice:
White jasmine rice, dry - 1 and 1/2 cups
Coconut milk, unsweetened - 1 (15 oz) can
Garlic, minced - 1 clove
Thai red curry paste - 1 tablespoon
Salt - 1 teaspoon
Water - 1 cup
Pineapple chunks, fresh or canned - 1 and 1/2 cups
Red bell peppers, finely chopped - 2
Red cabbage, shredded - 1
Carrots, shredded - 1 and 1/2 cups
Spring onion, chopped - 3/4 cup
Cilantro, chopped - 1 cup
Roasted salted cashews, finely chopped - 1 cup
For the Ginger Peanut Sauce:
Organic peanut butter - 1/2 cup
Ginger, peeled - 1 inch piece
Garlic, peeled - 2 cloves
Red chilli flakes - a pinch
Sesame oil - 2 tablespoons
Coconut aminos - 1 and 1/2 tablespoons
Coconut vinegar - 1 tablespoon
Water - 1/4 Cup
To Garnish:
Roasted salted cashews - 1/2 cup
Handful of chopped fresh coriander
Handful of chopped spring onions
A few pineapple chunks
Lime wedges Few

Instructions

To make the coconut rice, rinse the dry rice well until the water runs clear.
In a large sized pot, mix together the rice, coconut milk, garlic, thai red curry paste, salt, water and pineapple chunks. Cover and bring to a boil.
Once the pot reaches a rolling boil, reduce heat to low. Simmer for approximately 20 minutes or until rice is tender, stirring at 10 minutes, adding water if necessary.
When the rice is tender, remove from heat and let it rest 10 minutes covered. As you wait for the rice, make the peanut sauce.
To make the ginger peanut sauce, place all the ingredients into a blender and blend until it's smooth. Thin out the sauce as desired with water. Set aside.
To assemble, toss in the the rice with a spatula and break up any rice clumps.
Combine the rice with the chopped vegetables and cashews. Taste and adjust the seasoning.
To serve, drizzle some of the Ginger Peanut Sauce on top.
Garnish with roasted salted cashews, chopped coriander, spring onions, pineapple chunks and lime wedges.

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