Kitchen Sink Rice Bowl, Thai Style Recipe

Name: Kitchen Sink Rice Bowl, Thai Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups cooked rice; 4-5 cloves garlic, crushed; 1 16 oz bag of frozen peas; 1 head fresh broccoli, cut into bite-sized florettes; 1/2 package extra firm Tofu, cubed; 3-4 carrots, sliced into medalions (if using baby carrots, about 2 handfulls sliced); 1 can cooking coconut milk; 1 package Thai Kitchen peanut sauce; 3-4 handfulls unsalted peanuts; Curry powder, soy sauce, ground ginger, tumeric, cumin, Sriracha Hot Chili Sauce, Maesra Red Curry Paste, and fresh ground pepper to taste; Optional veggies to add:; bell peppers, green onion, white or yellow onion, apples, bok choy, potatoes--If you add more veggies, I would make an extra cup or two of rice and add more coconut milk

Servings: persons

6 cups cooked rice
4-5 cloves garlic, crushed
1 16 oz bag of frozen peas
1 head fresh broccoli, cut into bite-sized florettes
1/2 package extra firm Tofu, cubed
3-4 carrots, sliced into medalions (if using baby carrots, about 2 handfulls sliced)
1 can cooking coconut milk
1 package Thai Kitchen peanut sauce
3-4 handfulls unsalted peanuts
Curry powder, soy sauce, ground ginger, tumeric, cumin, Sriracha Hot Chili Sauce, Maesra Red Curry Paste, and fresh ground pepper to taste
Optional veggies to add:
bell peppers, green onion, white or yellow onion, apples, bok choy, potatoes--If you add more veggies, I would make an extra cup or two of rice and add more coconut milk

1
Put a small amount of vegetable oil into the bottom of a large dutch oven. Fry garlic until fragrant. (If using yellow/white onion, add it with this step) Add rice, peas and curry, soy sauce, ground ginger, tumeric, cumin, and fresh ground pepper and stir well. (Add potato here if using) While this is heating, mix coconut milk, peanut sauce packet, hot chili sauce and curry paste in a small bowl and set aside. Add tofu, broccoli, and carrot to rice mixture. (Add apples and bok choy here if using) Stir well and let simmer for a minute, stirring often. Add peanut sauce mixture, mix well and simmer for 2-3 minutes. Add peanuts (and peppers if using). Stirring often, let simmer for 5-6 minutes or until carrots and broccoli are at desired tenderness.

2037

kcal

Calories

Fat

302

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 cups cooked rice, 4-5 cloves garlic, crushed, 1 16 oz bag of frozen peas, 1 head fresh broccoli, cut into bite-sized florettes, and more.

Yes, Kitchen Sink Rice Bowl, Thai Style falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kitchen Sink Rice Bowl, Thai Style

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