
Thai-Spiced Rice Bowls
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