1 1/2 cups uncooked rice
1 1/2 T salted butter
1/2 t kosher salt
1 t olive oil
4 cloves garlic, minced
thumbtip of peeled fresh ginger, minced
1 quart chicken stock
1 (14 oz) can light coconut milk
1/4 cup soy sauce
1/4 cup natural creamy peanut butter
1 T Thai curry paste
Generous squeeze of honey
1 cup matchstick- cut carrots
1 red bell pepper, thinly sliced
1/2 English cucumber, halved lengthwise and thinly sliced (optional)
1/4 cup chopped fresh cilantro
1/4 cup chopped dry-roasted peanuts
2 T chopped fresh mint (optional)
2 green onions, sliced
1 jalapeno, thinly sliced
1 lime, cut into wedges
1Make the rice. In a small saucepan, make the rice according to the package instructions, adding the butter and salt.
2Make the broth. Heat a medium saucepan over medium. Once warm, add the oil. Add in the garlic and ginger. Cook for 30 seconds, stirring constantly. Add the remaining broth ingredients. Bring to a boil, reduce the heat, and simmer for 10 minutes to develop the flavor.
3Meanwhile, prepare the garnishes. To serve, divide the rice evenly among 6 serving bowls. Top each serving evenly with the broth. Garnish as desired.