Thai-Spiced Rice Bowls

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February 10, 2021

Taken from The Minimalist Kitchen by Melissa Coleman.



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.