Coconut coriander rice with peas and cashews

  • 40g coconut
  • 1 tbsp vegetable oil
  • 250g jasmine rice
  • 720ml chicken stock
  • 1 (425g) can coconut milk
  • 4 tbsp chopped coriander leaves
  • 50g roughly chopped cashews
  • 150g frozen peas
  • 1 tsp salt
1) Add the coconut to a large stock pot, over a medium-high heat, and lightly toast. Remove to a small bowl and set aside.

2) In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes. Add the chicken stock and the coconut milk and stir to combine.

3) Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from the heat and stir in the coriander, cashews and peas.

4) Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

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