How long do Thai Spiced Rice Bowls last in the fridge?

The rice and broth last 3–4 days when stored separately in airtight containers. Garnishes should be added fresh for the best flavor and texture.

What protein works best in Thai Spiced Rice Bowls?

Chicken is a classic choice, but shrimp, tofu, or even thinly sliced beef work beautifully. The peanut broth complements all kinds of proteins.

How can I make Thai Spiced Rice Bowls spicier?

Add extra Thai curry paste, top with fresh jalapeño slices, or drizzle with Sriracha. Just be careful not to overpower the balance of flavors.

Can I make Thai Spiced Rice Bowls vegan?

Yes! Simply use vegetable broth, skip the honey (or replace it with maple syrup), and load up on veggies and tofu. This makes Thai Spiced Rice Bowls completely plant-based without losing flavor.

Thai Spiced Rice Bowls – Delicious Comfort Food Recipe

Description

Thai Spiced Rice Bowls are a comforting and flavorful dish made with fluffy brown rice, a rich peanut broth, and fresh colorful garnishes. This recipe balances sweet, salty, spicy, and sour flavors in a wholesome bowl that can be customized with chicken, tofu, or kept vegetarian.

Ingredients

Scale

1 ½ cups uncooked long-grain brown rice
1 ½ tablespoons butter
½ teaspoon kosher salt (or ¼ 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
¼ cup soy sauce (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
1 cup matchstick-cut carrots
1 red bell pepper, thinly sliced
½ English cucumber, halved lengthwise and thinly sliced (optional)
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

Instructions

Cook the rice according to the package instructions. Once done, stir in butter and salt for added flavor.
In a medium saucepan over medium heat, warm the olive oil. Add garlic and ginger, cooking for 30 seconds while stirring constantly.
Add Thai red curry paste, soy sauce, peanut butter, vegetable broth, coconut milk, and honey. Bring to a boil, reduce heat, and simmer for 10 minutes to develop flavors.
Prepare garnishes by slicing vegetables and chopping herbs.
To assemble, divide rice evenly among 6 serving bowls. Pour broth over rice and garnish with vegetables, herbs, peanuts, and lime wedges.

Notes

Cook the rice a day ahead for easy assembly.
Adjust curry paste to control spice level.
Add chicken, tofu, or shrimp for extra protein.
Always garnish generously to balance flavors.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 8g
Sodium: 780mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 7g
Protein: 14g
Cholesterol: 10mg

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