Thai Spice Rice Bowls
Servings
6
people
Servings
6
people
Ingredients
1 1/2
cups
brown rice
cooked
Peanut Broth
1
tsp
olive oil
4
cloves
garlic
minced
1
fresh ginger
small piece, peeled
1
tbsp
thai red curry paste
1/4
cup
reduced sodium soy sauce
1/4
cup
natural peanut butter
4
cups
low sodium vegetable broth
1
14 oz can
light coconut milk
honey
generous squeeze
Garnishes
1
cup
carrots
thinly sliced
1
red bell pepper
thinly sliced
1/2
english cucumber
halved lengthwise and thinly sliced
1/4
cup
fresh cilantro
chopped
1/4
cup
dry roasted peanuts
chopped
2
tbsp
fresh mint
chopped (optional)
2
green onions
thinly sliced
1
jalapeno
thinly sliced
1
lime
cut into wedges
Instructions
Rice
Make rice according to package directions. I always use quick cooking rice as a time saver!
Peanut Broth
Heat the oil in a saucepan over medium heat. Add the garlic and ginger, cooking and stirring for 30 seconds.
Add the rest of the broth ingredients, bring to a boil, turn down the heat and let simmer for 10 minutes.
Garnishes
While the broth is simmering cut, slice and prepare the garnishes.
Bowls
In medium bowls divide the rice evenly, top with the broth and add desired garnishes.
Recipe Notes
recipe via cookie and kate