Thai Rice Bowl
I absolutely love this Thai Rice bowl!! So much so that the first time I made It I had it for lunch and the leftovers for dinner that day. It misses the typical kaffir lime leaves and Thai basil used in more authentic curries (I find these such a pain to find) but makes it unique with the added soy sauce, peanut butter and extra garlic and ginger. Thanks to Cookie and Kate for the original idea and I hope you enjoy my tweaked version that fits alongside my meal plans.
This recipe serves 4 medium portions.
2 cups of brown rice
sea salt to taste
1 tablespoon of coconut oil
4 cloves of garlic, finely chopped
1 large thumb sized piece of fresh ginger, grated
1 red chili, chopped
2 tablespoons of Thai red curry paste
1 can of full fat coconut milk
4 cups of vegetable stock
3 tablespoons of light soy sauce
2 large tablespoons of crunchy or smooth peanut butter
1 tablespoon of runny honey (swap for maple syrup if vegan)
1 tablespoon of rice wine vinegar (optional)
1/2 lime squeezed into the broth
1 Courgette, cut julienne
1 large carrot, cut julienne
1 red pepper, cut julienne
3 spring onions, cut julienne
1/2 punnet of chestnut mushrooms, thinly sliced
1 green chilli, finely sliced
1 large handful of coriander, chopped
Peanuts and fresh lime to garnish
First cook the brown rice in salted water. Remember to leave more time to cook brown rice so it goes soft.
Begin to make the broth by heating a pan with the coconut oil. Add the garlic, ginger and red chilli and allow to sizzle for a moment while stirring. Spoon in the Thai red curry paste and let it sizzle along with the garlic and ginger. Once its smelling fragrant pour in the coconut milk and vegetable stock with all the other broth ingredients. Leave to cook for not to much longer than 10 minutes to keep it tasting fresh.
While the rice is cooking and the broth is brewing chop up the veggies julienne or use the julienne peeler if you have one.
Once the rice is cooked and drained pour it into the broth and stir in.
Serve the broth garnished with the vegetables on top, a sprinkle of coriander, a small handful of peanuts and a wedge of lime.