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. The original recipe was found on cookieandkate.com, but as usual, I have altered it to my taste buds. The original recipe called for no proteins. I have added chicken and a poached egg. Shrimp would be a good addition as well. 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 its all mixed)
- 1 jalapeno, 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 jalapeno, thinly sliced
- 1 lime, cut into wedges
- Rotisserie chicken, shredded or chopped
- Poached egg
- Shrimp, sauteed
Directions:
Cook the rice as directed. Make the broth by heating the oil, garlic and ginger in a saucepan over medium 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 rice in a bowl, top with broth and garnishes.
Chez Starz 
This looks really tasty!