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.