Thai Spice Rice Bowls
Servings
6people
Servings
6people
Ingredients
  • 1 1/2cups brown ricecooked
Peanut Broth
  • 1tsp olive oil
  • 4cloves garlicminced
  • 1 fresh gingersmall piece, peeled
  • 1tbsp thai red curry paste
  • 1/4cup reduced sodium soy sauce
  • 1/4cup natural peanut butter
  • 4cups low sodium vegetable broth
  • 114 oz can light coconut milk
  • honeygenerous squeeze
Garnishes
  • 1cup carrotsthinly sliced
  • 1 red bell pepperthinly sliced
  • 1/2 english cucumberhalved lengthwise and thinly sliced
  • 1/4cup fresh cilantrochopped
  • 1/4cup dry roasted peanutschopped
  • 2tbsp fresh mintchopped (optional)
  • 2 green onionsthinly sliced
  • 1 jalapenothinly sliced
  • 1 limecut into wedges
Instructions
Rice
  1. Make rice according to package directions. I always use quick cooking rice as a time saver!
Peanut Broth
  1. Heat the oil in a saucepan over medium heat. Add the garlic and ginger, cooking and stirring for 30 seconds.
  2. Add the rest of the broth ingredients, bring to a boil, turn down the heat and let simmer for 10 minutes.
Garnishes
  1. While the broth is simmering cut, slice and prepare the garnishes.
Bowls
  1. In medium bowls divide the rice evenly, top with the broth and add desired garnishes.
Recipe Notes

recipe via cookie and kate