In a large skillet set over medium heat, add coconut oil. Cook onion, red bell pepper, yellow bell pepper, garlic, and ginger for 5 to 8 mins or until starting to soften.
Stir in broth, coconut milk, soy sauce and fish sauce; bring to a boil.
Stir in rice and tomatoes. Reduce heat to medium. Cook, uncovered, for 20 to 25 mins or until rice is tender and absorbs most of the liquid.
Reduce heat to low. Stir in Thai basil, lime juice and cashews. Cook, uncovered, for 5 to 10 minutes or until rice starts to caramelize on the bottom of the pan.
Garnish with lime wedges.
For a vegetarian dish, substitute chicken broth with vegetable broth and substitute fish sauce with 2 more tbsp soy sauce.