This curried Thai peanut bowl recipe is warming, hearty and fresh! These delicious bowls are easy to make, too. Recipe yields 6 servings.
Recipe barely adapted from The Minimalist Kitchen by Melissa Coleman.
Make it vegan: Omit the butter for the rice, or replace it with coconut oil, added to taste. Use maple syrup instead of honey to sweeten the broth.
Make it gluten free: Use gluten-free tamari instead of regular soy sauce.
Change it up: Melissa says you can add edamame or peas to this recipe.