Coconut Rice Salad Recipe -

Coconut Rice Salad

Recipe by  

"An easy Thai influenced summer salad that also tastes great heated up the next day."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs

    2 hrs 10 mins


  1. In a saucepan, combine the rice, coconut milk and water. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, or until the rice has absorbed all of the liquid. Set aside to cool down.
  2. In a small bowl, stir together the lime juice, peanut butter, sesame oil, fish sauce, curry paste and garlic. Taste, and adjust the flavor of the dressing to your liking.
  3. When the rice has cooled, stir in the dressing along with the coconut, raisins and almonds. Refrigerate for at least 1 hour, and up to one day.
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Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2005

This Rice Salad is AWESOME!!!! Everyone loves it - served hot or cold - doesn't matter - as long as there is enough to go around, they are happy! Your friends & family will rave over this one!!

Most Helpful Critical Review
Jan 25, 2007

Horrible recipe. I made this for dinner for four of us. We all thought this was terrible. I made it exactly like the recipe called for.


9 Ratings

Sep 10, 2006

Very good. I didn't have all the ingredients. Used Jasmin instead of Basmati rice. Used oyster sauce rather than fish. My store didn't have curry paste so I used powder (I know, totally different). Made half the recipe, except for the raisins, almonds and coconut, so really they were doubled. Should have made the whole recipe, even with just 4 of us we ate the whole thing and could have eaten more. Making it again now to take to a party.

Mar 27, 2008

As a stand alone salad, this is good, but not that flavourful, I however cooked Barbequed Thai style Roast Chicken (from this website) and had that ontop and they were superb together as a meal. Can not wait to make it again.

Feb 24, 2009

This was very rich and probably not something I'd make again, but I enjoyed it. I found it very flavorful, but I made a few changes: I used a 2-to-1 ratio of liquid to quinoa, using mostly coconut milk; subbed raw almond butter for peanut butter; subbed currants for raisins; and added fresh cilantro at the end. I think the cilantro was key. Don't expect this to taste like coconut, though; the sauce is the dominant flavor.

Dec 28, 2007

I followed this recipe to the letter and ended up wit hdry tasteless rice. It was a waste of ingredients. Maybe if you doubled the sauce, it might be OK.

Jun 18, 2007

Was very disappointed. The contrast of hot and sweet just was not there despite the combination of raisins and curry paste. Also had issues with the texture not living up to what I am used to in a rice salad.

Mar 26, 2007



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  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 53.9 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 91 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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