Thai-Spiced Rice Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming Thai curry rice bowl with coconut milk, peanut butter, and fresh vegetables like carrots, cucumber, and bell pepper, topped with cilantro and peanuts. Vegetarian and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 cups uncooked rice (I used long-grain brown rice)
- 1 1/2 tablespoons butter
- 1/2 teaspoon kosher salt (or 1/4 teaspoon fine sea salt)
- 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
- 1/4 cup soy sauce (I used reduced-sodium tamari)
- 1/4 cup natural peanut butter
- 4 cups (1 quart) vegetable broth
- 1 can (14 ounces) light coconut milk
- Generous squeeze of honey
- 1 cup matchstick-cut carrots (I used my julienne peeler)
- 1 red bell pepper, thinly sliced
- 1/2 English cucumber, halved lengthwise and thinly sliced (optional; I used a regular cucumber and seeded it before slicing)
- 1/4 cup chopped fresh cilantro
- 1/4 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
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1269mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 450mg
- Calcium
- 43mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.