Thai-Spiced Rice Bowls

Serves: 6 Save

Ingredients (21)

  • 1 1/2 cups uncooked rice (I used long-grain brown rice)
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon kosher salt (or 1/4 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
  • 1/4 cup soy sauce (I used reduced-sodium tamari)
  • 1/4 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
  • 1/2 English cucumber, halved lengthwise and thinly sliced (optional; I used a regular cucumber and seeded it before slicing)
  • 1/4 cup chopped fresh cilantro
  • 1/4 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

Directions

Learn how to make this recipe at Cookie and Kate