Thai Beef Cashew Coconut Rice Salad recipe by Ruhana Ebrahim

Ingredients

• 1½ cups basmati rice
• 1 can coconut milk
• 1 teaspoon rough salt
• 1 cup water
• 2 red peppers, finely chopped
• ½ red cabbage, shredded
• 1½ cups carrots, shredded
• 1 small red onion, finely diced
• ¼ cup coriander, chopped
• ¼ cup spring onions, thinly sliced
• 1 cup cashews, finely chopped (few reserved for garnish)
• 1 teaspoon red chilli paste
• 1 tablespoon ground garlic
• 1 teaspoon ground ginger
• 3 tablespoons oil
• 200g minced beef
• Salt to taste
• 1 teaspoon red chilli flakes
• good pinch of sugar
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• ¼ cup water
• handful of Thai basil
• 2 tablespoons lime juice
• 2 tablespoons olive/sesame oil
• 1 tablespoon fish/soy sauce
• pinch brown sugar
• Pinch ground garlic
• Pinch ground ginger
• 1 fresh red chilli (deseeded and sliced)