Thai Coconut Rice with Peanut Sauce

Ingredients

For the Coconut Rice:

• 1½ cups dry jasmine rice or basmati rice (I used basmati)
• 1 (15 oz) can unsweetened coconut milk
• 1 teaspoon salt
• 1/4 cup water

For the Salad:

• 1 bell pepper (yellow, orange or red), finely chopped
• 1/2 red cabbage, shredded
• 1½ cups shredded carrots
• 1 small red onion, finely diced
• 1 cup cilantro, chopped
• 1 cup cashews, finely chopped

For the Ginger Peanut Sauce:

• 1/2 cup peanut butter (crunchy for extra texture)
• 2 tablespoons sweeet chili sauce
• 2 table spoons of soy sauce
• 1-3 tablespoons of Sriracha
• 1 can of coconut milk
• juice of 1 Lime 
• Lime wedges

Directions

1. Rinse the dry rice well until the water runs clear.
2. In a medium-sized pot, mix together the rice, coconut milk, salt, and water. Cover and bring to a boil.
3. Once the pot reaches a rolling boil, reduce heat to low and let simmer for 20minutes.
4. After 20minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
5. As you wait for the rice, make the peanut sauce.
6. In a medium bowl, combine all the ingredients for peanut sauce. Mix well. If the sauce is too thin add more peanut butter. Should be ketchup consistency.
7. Fluff the rice and combine it with the chopped vegetables and cashews (I reserve a few whole cashews to garnish with, but it's not necessary). Drizzle with a bit of the Ginger Peanut Sauce and taste-- you most likely will not need to use all of it. 
8. Serve with lime wedges.

** The peanut sauces freezes well. Separate into small sandwich size ziplock bags and freeze. You can use the sauce for Thai Pizza, Salads, etc