Thai-Spiced Rice Bowls Recipe

Thai-Spiced Rice Bowls Recipe

How To Make Thai-Spiced Rice Bowls

Enjoy a filling meal of Thai rice bowls for dinner tonight! It comes with a spicy, yet savory peanut broth that matches tastefully with the rice.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



For Rice:

  • cuprice,uncooked
  • tbspbutter
  • ½tspkosher salt

For Peanut Broth:

  • 1tspolive oil
  • 4garlic cloves,pressed or minced
  • fresh ginger,thumb-tip, peeled, pressed or minced
  • 1tbspThai red curry paste
  • ¼cupsoy sauce
  • ¼cupnatural peanut butter
  • 4cupsvegetable broth
  • light coconut milk,1 can
  • honey,generous squeeze

For Garnishes:

  • 1cupcarrots,matchstick-cut
  • 1red bell pepper,thinly sliced
  • ½English cucumber,halved lengthwise and thinly sliced
  • ¼cupfresh cilantro,chopped
  • ¼cupdry-roasted peanuts,chopped
  • 2tbspfresh mint,chopped, optional
  • 2green onions,thinly sliced
  • 1jalapeño,thinly sliced
  • 1lime,cut into wedges



  1. Cook the rice according to the package instructions.

  2. Stir in the butter and salt. Set aside.

Peanut Broth:

  1. Heat a medium saucepan over medium heat.

  2. Once warm, add the oil, garlic and ginger. Cook for 30 seconds, stirring constantly.

  3. Add the red curry paste, soy sauce, peanut butter, broth, milk, and honey.

  4. Bring the mixture to a boil, reduce the heat, then simmer for 10 minutes.

To Serve:

  1. Divide the rice evenly among 6 serving bowls.

  2. Top each serving evenly with the broth, then garnish with carrots, bell peppers, and more as desired.

  3. Serve warm, and enjoy!


  • Calories: 349.66kcal
  • Fat: 12.95g
  • Saturated Fat: 3.58g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 5.79g
  • Polyunsaturated Fat: 2.72g
  • Carbohydrates: 51.02g
  • Fiber: 3.26g
  • Sugar: 4.33g
  • Protein: 9.32g
  • Cholesterol: 7.88mg
  • Sodium: 765.76mg
  • Calcium: 56.58mg
  • Potassium: 432.25mg
  • Iron: 1.84mg
  • Vitamin A: 244.01µg
  • Vitamin C: 36.35mg
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