Thai-Spiced Rice Bowls

cookieandkate.com

Jade510

Rice

1 ½ cups uncooked rice (I used long-grain brown rice)

1 ½ tablespoons butter

½ teaspoon kosher salt (or ¼ teaspoon fine sea salt)

Peanut Broth

1 teaspoon olive oil

4 cloves garlic, pressed or minced

Thumb-tip of peeled fresh ginger, pressed or minced

1 tablespoon Thai red curry paste

¼ cup soy sauce (I used reduced-sodium tamari)

¼ cup natural peanut butter

4 cups (1 quart) vegetable broth

1 can (14 ounces) light coconut milk

Generous squeeze of honey

Garnishes

1 cup matchstick-cut carrots (I used my julienne peeler)

1 red bell pepper, thinly sliced

½ English cucumber, halved lengthwise and thinly sliced (optional; I used a regular cucumber and seeded it before slicing)

¼ cup chopped fresh cilantro

¼ cup chopped dry-roasted peanuts

2 tablespoons chopped fresh mint (optional)

2 green onions, thinly sliced

1 jalapeño, thinly sliced

1 lime, cut into wedges

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