Chez Starz

Asian food is one of my favorites. Thai and Japanese are at the top of my list. I have made this rice bowl twice and each time added more spice to the broth. I found the original recipe on cookieandkate.com, but as usual, I have tweaked it to suit my taste buds. The original recipe called for no protein. I have added chicken and a poached egg. Shrimp would be a good addition, too. If you are a vegetarian, you can use vegetable broth and tofu. The choices are abundant.

Ingredients:

• 1 1/2 cups uncooked rice
• salt
• 1 tsp olive oil
• 4 garlic cloves, minced
• Fresh ginger, thumb tip-sized, peeled and minced
• 1 TBS Thai red curry paste (or more, if you want it spicier; start tasting once it’s all mixed)
• 1 jalapeño, seeded and minced
• 1/4 cup soy sauce
• 1/4 cup natural peanut butter
• 4 cups chicken or vegetable broth
• 1 can, 14 oz, light coconut milk
• generous squeeze of honey

Garnishes to your liking:

• 1 cup matchstick carrots
• 1 red bell pepper, thinly sliced
• 1/2 English cucumber, halved lengthwise and thinly sliced and seeded
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup dry-roasted peanuts, chopped
• 2 green onions, thinly sliced
• 1 jalapeño, thinly sliced
• 1 lime, cut into wedges
• Rotisserie chicken, shredded or chopped
• Poached egg
• Shrimp, sautéed

Directions:

Cook the rice as directed. Make the broth by heating the oil, garlic, and ginger in a saucepan over medium heat for about 30 seconds. Add the red curry paste, soy sauce, peanut butter, broth, coconut milk, and honey. Bring the mixture to a boil, reduce and simmer while you prep the garnishes. Chop all your garnishes. To serve, place the rice in a bowl and top with broth and garnishes.