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.
Serves:
Ingredients
For Rice:
- 1½cuprice,uncooked
- 1½tbspbutter
- 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
Instructions
Rice:
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Cook the rice according to the package instructions.
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Stir in the butter and salt. Set aside.
Peanut Broth:
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Heat a medium saucepan over medium heat.
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Once warm, add the oil, garlic and ginger. Cook for 30 seconds, stirring constantly.
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Add the red curry paste, soy sauce, peanut butter, broth, milk, and honey.
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Bring the mixture to a boil, reduce the heat, then simmer for 10 minutes.
To Serve:
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Divide the rice evenly among 6 serving bowls.
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Top each serving evenly with the broth, then garnish with carrots, bell peppers, and more as desired.
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Serve warm, and enjoy!
Nutrition
- 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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