Name: Thai-Spiced Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 1 ½ cups uncooked rice (I used long-grain brown rice); 1 ½ tablespoons butter; ½ teaspoon kosher salt (or ¼ teaspoon fine sea salt); 1 teaspoon olive oil; 4 cloves garlic, pressed or minced; Thumb-tip of peeled fresh ginger, pressed or minced; 1 tablespoon Thai red curry paste; ¼ cup soy sauce (I used reduced-sodium tamari); ¼ cup natural peanut butter; 4 cups (1 quart) vegetable broth; 1 can (14 ounces) light coconut milk; Generous squeeze of honey; 1 cup matchstick-cut carrots (I used my julienne peeler); 1 red bell pepper, thinly sliced; ½ English cucumber, halved lengthwise and thinly sliced (optional; I used a regular cucumber and seeded it before slicing); ¼ cup chopped fresh cilantro; ¼ cup chopped dry-roasted peanuts; 2 tablespoons chopped fresh mint (optional); 2 green onions, thinly sliced; 1 jalapeño, thinly sliced; 1 lime, cut into wedges

Thai-Spiced Rice Bowls

This curried Thai peanut bowl recipe is warming, hearty and fresh! These delicious bowls are easy to make, too. Recipe yields 6 servings.

30 min total 15 min prep 15 min cook 6 445 cal

Instructions

Tap a step to mark it done

1 Make the rice: Cook the rice according to the package instructions, then stir in the butter and salt. (Here’s how I cook brown rice.)
2 Make the broth: Heat a medium saucepan over medium heat. Once warm, add the oil. Add the garlic and ginger. Cook for 30 seconds, stirring constantly. Add the remaining broth ingredients. Bring the mixture to a boil, reduce the heat, and simmer for 10 minutes to develop the flavor.
3 Meanwhile, prepare the garnishes. To serve, divide the rice evenly among 6 serving bowls. Top each serving evenly with the broth. Garnish as desired.