Ingredients
1½cuprice,uncooked
1½tbspbutter
½tspkosher salt
1tspolive oil
4garlic cloves,pressed or minced
fresh ginger,thumb-tip, peeled, pressed or minced
1tbspThai red curry paste
¼cupsoy sauce
¼cupnatural peanut butter
4cupsvegetable broth
light coconut milk,1 can
honey,generous squeeze
1cupcarrots,matchstick-cut
1red bell pepper,thinly sliced
½English cucumber,halved lengthwise and thinly sliced
¼cupfresh cilantro,chopped
¼cupdry-roasted peanuts,chopped
2tbspfresh mint,chopped, optional
2green onions,thinly sliced
1jalapeño,thinly sliced
1lime,cut into wedges
Preparation
Cook the rice according to the package instructions.
Stir in the butter and salt. Set aside.
Heat a medium saucepan over medium heat.
Once warm, add the oil, garlic and ginger. Cook for 30 seconds, stirring constantly.
Add the red curry paste, soy sauce, peanut butter, broth, milk, and honey.
Bring the mixture to a boil, reduce the heat, then simmer for 10 minutes.
Divide the rice evenly among 6 serving bowls.
Top each serving evenly with the broth, then garnish with carrots, bell peppers, and more as desired.
Serve warm, and enjoy!
