Thai-Spiced Rice Bowls
Bell Pepper, Carrot, Cilantro, Cucumber, Garlic, Garlic Scape, Green Garlic, Green Onion, Hot Pepper, Jalapeno
February 10, 2021
Taken from The Minimalist Kitchen by Melissa Coleman.
Ingredients
Rice
1 1/2 cups uncooked rice
1 1/2 T salted butter
1/2 t kosher salt
Broth
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
Garnish
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
Directions
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.
