One of my favorite parts of my job is meeting and befriending other food bloggers. Melissa of The Faux Martha and I started our blogs around the same time. We commented on each other’s blogs for a while and then I reached out to Melissa way back when she was living in Chicago.
That’s how you know you’re headed in the right direction—when “networking” feels so natural and easy. Melissa invited me over to her home and out to dinner. We’ve been buds for a while now.
Last summer, when I was in Minneapolis for Lindsay’s photography workshop, Melissa invited us over for dinner. I got to see her amazing modern farmhouse in person, finally. We ate homemade pizza in her backyard under those big, round Christmas lights I love so much. Someday, I’ll have a proper backyard and I’ll “borrow” some of Melissa’s design elements.
Melissa is a designer. She worked as a graphic designer when I met her, then she became a blog designer, then she designed her home, and now she has made a cookbook. Melissa is a very thoughtful designer and everything she produces is beautiful, practical and functional at the same time. Those are the hallmarks of great design, right?
In her backyard, we talked about Melissa’s upcoming cookbook, The Minimalist Kitchen (affiliate link). Her book is here, finally! It’s everything that I knew it would be—beautiful, practical and functional, with Melissa’s honest and manageable approach to home cooking.
Melissa’s cookbook offers 100 wholesome recipes, made with essential tools and efficient techniques. She thought of everything, including how to measure margarita ingredients while dirtying the least amount of dishes.
This book is realistic minimalism—you won’t find 5-ingredient entrées (how good could those be?), but made-from-scratch recipes that use common ingredients. They’re delicious and affordable.
Melissa’s book offers quite a few vegetarian options, and I chose to make her Thai-spiced rice bowls. This recipe is perfect for transitional spring or fall weather, since it features warm curried peanut broth and hearty brown rice topped with lots of fresh garnishes. It’s almost like soup-meets-spring-rolls, and I’m really into it!
My Recipe Notes
Melissa’s recipe calls for chicken broth, but I used vegetable broth since I’m a vegetarian. She also suggests that you could top the bowls with shredded chicken, but I think this crispy baked tofu would be a fantastic vegetarian/vegan option.
If you’d like your vegetarian peanut broth to have a little more body, you can whisk in more peanut butter or use regular (full-fat) coconut milk instead of light. That said, I liked my broth a lot as-is.
Be sure to check out Melissa’s book, The Minimalist Kitchen, and let us know how you like the recipe in the comments! If you’re craving more Thai-inspired recipes, I have more over here.
Thai-Spiced Rice Bowls
- Author:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
This curried Thai peanut bowl recipe is warming, hearty and fresh! These delicious bowls are easy to make, too. Recipe yields 6 servings.
Ingredients
Rice
- 1 ½ cups uncooked rice (I used long-grain brown rice)
- 1 ½ tablespoons butter
- ½ teaspoon kosher salt (or ¼ teaspoon fine sea salt)
Peanut Broth
- 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 (I used 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
Garnishes
- 1 cup matchstick-cut carrots (I used my julienne peeler)
- 1 red bell pepper, thinly sliced
- ½ English cucumber, halved lengthwise and thinly sliced (optional; I used a regular cucumber and seeded it before slicing)
- 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
- Make the rice: Cook the rice according to the package instructions, then stir in the butter and salt. (Here’s how I cook brown rice.)
- Make the broth: Heat a medium saucepan over medium heat. Once warm, add the oil. Add the garlic and ginger. Cook for 30 seconds, stirring constantly. Add the remaining broth ingredients. Bring the mixture to a boil, reduce the heat, and simmer for 10 minutes to develop the flavor.
- Meanwhile, prepare the garnishes. To serve, divide the rice evenly among 6 serving bowls. Top each serving evenly with the broth. Garnish as desired.
Notes
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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
April
This sounds amazing! Looking forward to trying it soon..:)
★★★★★
Kate
Let me know what you think!
Yvette Mendez
Awww I love you so much! I think its awesome how you really helped your fellow blogger Melissa by both promoting her awesome new book and giving her the credit for this inspired dish. Its so refreshing in this new age to see women help each other’s work in a non-competitive way. This speaks oodles of your integrity and character. Can’t wait to try this new recipe. I too like your vegetarian version. I might still get her book too. I got yours and I just love it. All the recipes I’ve tried are delicious and I always feel nourished and energized afterwards.
Kate
Thank you! We like to support one another for sure. I appreciate your kind words, Yvette.
Barbara G.
I agree w/ Yvette’s comment, btw. It was something that I’d noticed about your blog and always appreciated and admired.
★★★★★
Susan Friendson
Quick question: what Thai curry paste do you recommend? I’ve shied away from them because I try to avoid MSG (“natural flavoring”), but I would love to incorporate both red and green Thai curries into my cooking. Thank you!
Kate
Thai Kitchen is usually what I get. Hopefully this helps!
Susan Friendson
Thank you!
Lucy
This looks so amazing! I am obsessed with red curry paste. I’m definitely going to make this next week. I think I might use water instead of veg. broth. I usually find when a sauce/soup has a lot going on (ginger, curry, peanut butter, coconut) you can get away with it.
Moien Ahmad
Can we use Himalayan rock salt
★★★★★
Kate
Let me know what you think of it with water! I do think it will lose some flavor. But would love to hear from you.
Moien Ahmad
Hi,
It looks so spicy and nutty. Can’t wait to cook this one.
There are many spicy Kashmiri dishes that you would definitely wanna cook. If can try them first before you cook.
Kate
Wonderful! Love to hear what you think.
Louise
Just loved this – it was perfect– thank you
★★★★★
Kate
You’re welcome! Thanks, Louise for the review.
Erin
I’m doing Whole 30 this month. Do you think there’s any reason I couldn’t substitute Sun butter for peanut butter? I would just make it over cauliflower rice instead of brown rice. Thanks!
Kate
I’m not sure. You could try it! But it would likely take away from the expected flavor.
Cassie Autumn Tran
Looks like such a beautiful and tasty recipe! My dad is a graphic designer for movies, so he also knows a thing or two about making pictures look magnificent! If I were to write a book, I’d turn to him first for photo editing! But anyways, I’ll definitely see how the vegan version is. I cannot pass this one up!
Kate
Let me know what you think!
Michelle
I would love to try this but my daughter has a peanut allergy. Would you suggest we use almond or sesame butter in place of the peanut butter?
Kate
Sure! Those sound like great options. I think sesame butter would provide a nice Thai flavor. Let me know what you think!
Ceilidh and Kat
I tried it tonight. Yum. Will make again.
Kate
Wonderful!
Jeff
Made this tonight, and it was delicious. Added crispy tofu to it, and it was a complete meal that even my 5-year old enjoyed. Thanks!
★★★★★
Kate
That’s so great to hear! What a great eater. Thank you for your review, Jeff!
Natalie
Oh my, this looks soooo rich and delicious! Such a yummy idea for a comforting dinner!
★★★★★
Kate
Thank you!
Louise
Hello, I’m allergic to peanuts. Do you think it would work with almonds and almond butter?? Thanks!
Louise
Or cashews! Maybe cashews…
Kate
You could also try tahini would be another possibility. Let me know what you think.
Tia Garriss
Do you have any recommendations on broth without the peanut butter? I have a peanut allergy, but this sounds amazing and I’m curious what you’d sub in for this.
Kate
You could try tahini or almond butter. I haven’t tried those, but are usually good substitutes. Let me know what you think!
anettte
It says cook time of 15 minutes; how do you make brown rice in less than 50 minutes?
Kate
Hi Annette, Melissa made her recipe with white rice so I kept her suggested timing. I make brown rice in about 40 minutes—you can find my favorite cooking method in step 1 here.
Gaby Dalkin
Love this soup-meets-spring roll meal! Perfect for those nights when I’m indecisive.
Kate
I know what you mean!
Kari
Yum! This looks so good!
Kari
Kate
Thank you!
Sujatha Muralidhar
I immediately became addicted to this Thai recipes nowadays and I’m just making almost every other week. The spiciness, the color and everything of this recipe made me tempted very much, I’m closing my laptop and immediately jumping off to the kitchen to make a bowl for my own .
Kate
What did you think?!
Holly
This recipe is amazing!! Super easy to make and tasted delicious! The only thing I used from the garnish was the pepper. I put broccoli, green beans and chilli flakes instead.
★★★★★
Kate
Thank you, Holly! I appreciate your comment and review.
Erin
Looks delicious, can’t wait to try! Do you think the broth would freeze well?
Kate
Hi, Erin! I don’t try to freeze all my recipes but you could try it. Let me know if you do.
Rena Zito
I’m thinking of adding cubed tofu to this. I’m leaning raw, firm (not extra firm)… what do you think? Sauteed first or straight from the fridge to the pot? Oh the possibilities!
Kate
Hi Rena! I don’t love raw tofu myself, so I’d probably bake up some of my crispy tofu!
Melissa Coleman
Kathryne! Means so much that you would make one of these recipes. Thank you for supporting this book baby! Let’s do pizza this summer again? Or something else soon. Miss you friend!
Kate
You’re very welcome! I’m so happy to. Yes, let’s plan something!
Kaitlin
Delicous! Made this tonight and loved the broth. Added fresh turmeric, shredded chicken, and baby corn as I had them on hand. My husband told me it was a meal we should make when we have company! (the ultimate compliment)
★★★★★
Kate
I will take the ultimate compliment! Thanks so much, Kaitlin.
lau duc troc
This sound like my mom’s sour and spice soup. Gonna made this tonight, sound good!
★★★★★
Kate
What did you think?!
Barbara G.
Another winner!! This is so warm, comforting, and healthy w/ all the colorful veggies.
I’ll use brown Jasmine rice next time bc it’s heftier; even so, the white Jasmine rice will be better in the bowl tomorrow once it’s dried out and crunchier so it doesn’t disintegrate in the broth lol.
I added sliced zucchini that I had on hand while the broth was simmering. Next time, I’ll add soft tofu as well to make the bowl more filling w/ protein.
Thanks again!
★★★★★
Kate
Wonderful! Thanks, Barbara.
Sue
I made this for dinner tonight and we thought it was tasty – sautéed some spicy shrimp as an add-in for my hubby and the crispy tofu for myself (came out great! I use a tofu press and it really makes squeezing out the water a breeze). Only thing was that we didn’t want it to be a soup as much as a rice bowl (as the name implies) so I cut way back on the veggie broth for a thicker consistency and it worked great. Posting a pic to Instagram! Thanks for being one of my go to blogs!
★★★★
Kate
I’m happy this is a go-to blog for you, Sue! Thank you, for your review.
Natalia Rocon
It looks delicious and healthy.
★★★★★
Kate
Thank you!
Leslie Levine
I made this recipe last night and I think I’m obsessed. So delicious!! I’ve been sharing it with people in my office (we work on healthy eating and scratch cooking).
Thank you!
★★★★★
Kate
You’re welcome!
Susan A
I made this for dinner tonight and my husband and I are both raving, it is so delicious! I followed the recipe as is, omitting only the cucumbers and mint on top. There’s tons of savory, comforting flavor and it’s not heavy. I’m curious about how leftovers will work (we’ll store broth, rice and veggies seperately). Wr will make this again and again.
BTW Kate, we love your cookbook!
★★★★★
Kate
Great, Susan! I’m happy you hear you love the cookbook. :)
Anne
So good!
I made this for lunch today with your vegan modifications. Perfect complex flavor profile, and with the brown rice it was hearty and comforting. Thank you for introducing me to Melissa
★★★★★
Kate
You’re welcome! She is great. :)
Kayla
What about using ramen noodles instead of rice?
Kate
I didn’t try it with ramen, but go for it!
Lis
I’m obsessed with this recipe. We made it with homemade broth I had just done over the weekend (do you ever make your own broth? I’d love to know if you do and any recipes you use! We just keep our scraps from veggies and herbs in a bag in the freezer and then simmer them for hours when we have enough with some bay leaves and peppercorns and it’s always different and so good.) We had chicken on hand so added shredded chicken but honestly it doesn’t need it. I’ve already made it twice and can’t wait to make it next time we have friends for dinner!
★★★★★
Kate
Hi Lis! I’m glad you like it. I usually stick with buying broth. :) Thanks for your review!
Danielle
So delicious! Would make again, maybe for friends next time. I made Love Real Food’s tofu with it and added about a cup and a half of green beans. I made this all for myself, so have some recs about packing for lunch
1) I just put the pepper + carrots+ cilantro + lime into the broth (after it was off heat) directly rather than topping for simplicity’s sake. Packed rice +scallion + tofu (and forgot the other stuff)
2) I didn’t have tamari so I just used regular soy sauce. Was okay while fresh but got saltier than i’d like the next day. Would recommend reducing that quantity if not using low sodium.
Kate
Thank you, Danielle for sharing!
Julie
Made tonight using farro instead of rice. Oh so great! Especially on a cold rainy night! Will definitely become part of our regular rotation.
Kate
Wonderful, Julie!
Marisa
Yum yum yum. Thank you Kate for your inspiring recipes. We live in New Zealand and have recently ordered and received your recipe book ‘Love real Food’ of which we are making every delicious dish and that’s exactly what they have all been!!! Thank you so much can’t wait for more of your creations.
Kate
Thank you, Marisa for your support! I’m so happy you got it.
Isabelle Drouin
Absolutely delicious!
★★★★★
Kate
Thank you!
Megan Schmidt
We loved this recipe! It was a winner among my kids too! We put the sauce on the side for dipping, and all the toppings and rice in little piles on their plates and they loved it! We will be making this one again!
★★★★★
Kate
Wonderful to hear, Megan! Thanks for your review.
Lucy K
We usually love a curry dish but we made this last night and while it was ok, it seemed to lack some depth of flavor! I tried adding some additional curry as well as some additional PB, but neither was able to full develop the flavor in the sauce/broth.
I would definitely prioritize making your Thai Red Curry w/vegetables over making this again! That is a fan favorite in our house. Love your recipes, Kate!
★★★
Kate
I’m sorry to hear that! That is interesting that the additional curry didn’t provide the added kick. I’m glad to hear you like my Thai Red Curry, though! Thanks or sharing, Lucy.
Jillian
OMG so good!! I sauteed my veggies in some red curry paste and garlic chile sauce before adding them to the sauce. This is definitely being added to the weekly rotation!
★★★★★
Kate
Wonderful!
Rachael
In restaurant speak, would you describe this as Mild, Medium, or Spicy? We have digestive issues in our house and need to err on the Mild side.
Kate
I would say mild to medium, depending on your sensitivity to heat and depends on the brand of curry used. You can always increase the heat level.
Christine Birnbaum
Inspired by the pictures and the flavors I made this; it was easy to make and quite satisfying. I added some leftover chicken which was a nice complement to the dish. The broth was rather thin (despite efforts to try and boil down) and I almost added a little cornstarch to thicker up yet opted to go with the recipe. Also added probably double the amount of the red curry paste to add more flavor. This is something I’d definitely make again.
★★★★
Kate
Thanks for trying it, Christine!
Emma
These bowls were so good. I mean so, so good. Soupy, salty, rich, flavourful, but still great for spring thanks to the veggies that provide crunch and freshness to balance it all out. Thanks for the recipe!
★★★★★
Emma
I also just want to add, to echo the comment above, that I also added extra curry paste as I thought 1 tbsp wasn’t going to be quite enough for my liking. I recommend that if you like curry flavour! I also used coconut oil in the rice instead of butter with great results.
Kate
I’m glad you like them so much, Emma. I appreciate the review!
Giselle
I made this last night and it was so good!
Kate
Wonderful, Giselle!
Stacy
Very good and definitely added to the rotation!! I followed the broth recipe as is and added veggies I had on hand. SO wants it again tomorrow!!
★★★★★
Kate
Leftovers are so good! Thank you, Stacy.
Sarah
Tried this tonight. Followed the recipe pretty closely. Fantastic!!!
★★★★★
Kate
Wonderful, Sarah! Thank you for your review.
Amanda Radke
This was delicious – boyfriend loved it, too.
Lots of chopping for the accouterments, but overall very easy recipe.
★★★★★
Kate
Great, Amanda! Thanks for your review.
Angelia
My teenage son has been going to a more vegetarian diet and he loves curry. So of course this recipe caught my attention. I made this last night and it was amazing!! We both loved it! The flavor is incredible and the toppings take it to another level. I chopped jalapenos, cilantro and green onion together and sliced baby carrots thinly on my mandoline. I too added extra curry paste because we love the flavor. I used natural chunky peanut butter for the extra crunch. The final presentation is incredible! This will be a frequent meal in our home!! Thank you for sharing!
★★★★★
Kate
WonderfuL! I love how you made this fit your specific taste, Angelia. Thanks for sharing and for your review.
CJ
My sister and I both made this with brown rice noodles instead of rice and it was delish! I used brown rice pad thai noodles and just let them cook with the broth. Super quick, more like a light soup than a bowl. Also added some chili garlic sauce for added kick.
Kate
Thanks for sharing, CJ!
Jillian Blackburn
This has been added to our weekly rotation! I prefer to use the broth more like a sauce, so I cut the measurements in half when I make it. This is so so tasty and a big hit at my house!
★★★★★
Kate
Wonderful, Jillian! Thanks so much for your comment and review.
Amy
This Thai dish is delicious and easy to make. Hands down, your vegetarian recipes are the yummiest!! Looking forward to your next cookbook :)
★★★★★
Kate
I’m glad you really liked it, Amy! Thanks so much for your review.
Texie Soltis
Just made this last night! It was amazing! I loved the peanut butter flavor with the coconut milk. This one is going in the ‘keep’ pile. :) Thanks for posting this recipe Kate.
★★★★★
Kate
You’re welcome! Thank you, Texie.
Janet
Kate — this was great! We love spring rolls and peanut sauce, and this was a simple way to pull all those flavors together in a bowl. Had to add 1/2 Tb. more of red curry paste and a couple tablespoons more peanut butter to satisfy our palate. (BTW — your granola recipe introduced me to you. It’s perfect, and we’ve never stopped making it! Now beginning to work my way through your book.)
★★★★★
Kate
Wonderful, Janet! Thanks for your review.
Rebecca
Omg, I had THIRDS. I never have thirds. I’ve tried and enjoyed a few of your recipes, but I think this is my favorite so far. The flavor legit transports me back to the streets of Thailand. I don’t cook with mint a lot and loved the bright flavor this added. I also added a bit of frozen peas and broccoli to the broth to get even more veggies in, and served with some tofu. I’ll have to make again soon, this won’t last long :D
★★★★★
Kate
I love that! Thank you for your review, Rebecca. I appreciate it. :)
quinton breen
Great recipe my family loved it. Like the combination of fresh crisp vegetables and hot broth. Thank you for sharing this. I look forward to making more of your dishes.
★★★★★
Ali
Very good recipe , I love that , thanks for sharing .
★★★★★
Kate
You’re welcome, Quinton! Thanks for your review.
Megs
Thank you, this was a wonderful and easy dish to prepare.
★★★★★
Kate
Thank you, Megs!
Lea
I tried this last night, but I added chicken broth and breast. I also used the full fat coconut milk, but no butter. It was delicious and the whole family loved it. It’s a keeper!
★★★★★
Kate
Thanks for sharing, Lea! I appreciate your comment and review.
Allison
I tried this today and it was very good! BF liked it too even though the flavors were very different for his palette. I will say my broth was much more brown and not as colorful but other than that everything was very good and tasty.
★★★★
Aoife
Loved this. These kinds of recipes make it far easier to convince my husband to eat more vegetarian meals! It was hearty, comforting, and delicious.
★★★★★
Miranda
GOOD. LORD. This was incredible. And actually super easy. I made it with the Better than Bouillon vegetable broth and it was insane. INSANE. I was BUMMED when I finished my second bowl because I knew that, as someone who does not want to roll around in agony out of being so full, I should stop like someone who has willpower over DELICIOUS FOOD would do.
Thinking of you, thai spiced rice bowl, thinking of you…
★★★★★
Hayley Helm
This recipe is amazing. I originally made it because I keep a lot of the ingredients on-hand, and then my boyfriend and I fell in love with it. I love that we can substitute whatever garnishes we have on hand. Thank you!
★★★★★
bull
I made this exactly as the recipe describes, and it tasted like bland vegetable soup with a hint of red curry flavor. It does not need 4 cups of vegetable broth. It absolutely dilutes any hint of flavor.
★
Kate
Hi Bull, I’m sorry to hear you were disappointed by the recipe. Thanks for sharing your experience!
Vee
This looks so yummy! I know peanut butter has protein, but I would like to add a protein like shrimp or chicken to this. Any suggestions on how to do that? Thanks!
Vee
I’m sorry you can disregard my last comment. I totally overlooked the recipe note about shredded chicken or tofu. I don’t know how I did that. I’m looking forward to trying it. No need to post my comments. Thanks!
Kate
Ok, :)
ALL Recipes
great recipe Thank’s for sharing
★★★★★
Kate
You’re welcome!
Paraskevi N
Just made this, still eating now, whilst typing. Really great recipe, lovely flavours. Everyone had seconds in my house. I amended it slightly by adding broccoli and shrimp to the broth. :-)
★★★★★
Kate
Thanks for sharing and for your review!
Charlotte
Waauuw! Very balanced
★★★★★
Kate
I’m happy you liked this one, too!
Sasha
There are very few of your recipes I haven’t absolutely loved, but while we enjoyed the rice and the toppings, we weren’t crazy about the broth in this one. Despite all the flavourful ingredients, it didn’t seem to taste of much, even when I used coconut cream instead of milk and gave it a shot in the arm with a dash of hot sauce. I think I’ll stick to your incredible West Indian peanut soup in future!
★★★
Kate
I’m sorry you weren’t in love with the broth! Thanks for sharing what you though.
Claire Van Konynenburg
Made this tonight as written with all the garnishes. I did add thin sliced grilled chicken. This was so good, light, refreshing and not to spicy for my husband who has not liked curry in the past! Thanks for another great dinner!!! I am a huge fan!
★★★★★
Kate
Great! Thank you, Claire.
Tiffany
Like most of this items on your blog, I love this recipe! You’ve been our go-to for vegetarian cooking. Thank you!!
Did Melissa Coleman change the name of her blog to https://www.thefauxmartha.com/ ?
★★★★★
Kate
Thank you, Tiffany! Her book and blog are different names. :) Her blog is still The Faux Martha.
Jean
Well, let’s see…how many ways can I mess up the recipe and still have it taste good…? I used stock instead of broth. Hubs got coconut milk from the milk section…not the canned. Who knew that the canned stuff was thicker?? (My daughter and son-in-law did!) And…we had Sriracha on the table for those who wanted to give it a a bit more zing. We all liked the recipe, and except for the time to prep for toppings, it was super easy. Will make it again actually following ALL the directions and assume it will be even better.
Daughter made the Roasted Strawberry, basil and goat cheese crostini (from her new C&K cookbook!) as an appetizer and we all deemed that a winner as well.
★★★★★
Kate
Oh no! I’m glad it still turned out for you, Jean. Thanks so much for sharing!!
Karen
I’ve been making this on cold days and it is super satisfying. I added tofu and sometimes I sub the rice for ramen noodles. Thanks for the great recipe!!
★★★★★
Kate
You’re welcome! I like your creativity, Karen.
Kurt Holzmuller
I made this tonight and it was really yummy. I was thinking about the left over broth and thinking I’m going to use that broth with some ramen noodles, getting double duty out of that delicious fragrant broth.
★★★★★
Nathalie
Loved it! Tons of flavors and very warming.
★★★★★
Kate
Thanks for sharing, Nathalie!
Carolyn
Amazing recipe… absolutely loved by all who have tried it… a real winner!……
★★★★★
Kate
Thank you for the feedback, Carolyn!
Patty
Was this not meant to be more of a sauce? Mine was more like soup.
★
Kate
This is more liquid than thick.
Patty
I am really sad that this pretty dinner has no flavour
Kate
I’m sorry to hear you weren’t a fan of this one, Patty! Thanks for the feedback.
Rachel
Probably commenting on an old recipe/thread here. I made this last night and, while it is yummy, we found it pretty bland. Do you have any suggestions for how to kick it up a notch flavour-wise?
★★★
Kate
I’m sorry to hear that! What brand of curry paste did you use? You can always adjust that to your liking.
Jen
This is so flavorful, but it’s like a soup rather than thick like a sauce. Anything I can do to thicken it in addition to letting it boil longer?
★★★★
Bob Wood
Would you be able to add Instant Pot instructions?
Kate
Sorry, I don’t have them available and won’t likely be providing them for this recipe. You could always use it to cook your rice.
Lynn McInally
This was soooo delicious! My husband had 2 1/2 servings for dinner and ate the rest for lunch the day after. Thank you!
★★★★★
Kate
I love that! Thanks for sharing, Lynne!
Vee
I am excited to make this, but what amount is a “thumb tip” of ginger? I have never heard of that amount. Does it end up being one teaspoon minced? Thanks!
Kate
Hi Vee! Just measure it to your thumb:) It’s roughly an inch.
Pamela
Thai spiced rice bowls are SO good! I’m new to this way of eating, as I grew up on meat and potatoes, and raised my kids similarly. 7 daughter has broken the mold and helped me learn another way. And this is my favorite! It’s stuff if not put together before so I was leery but it was SO great, I’ve made it again and again. Thank you!
★★★★★
Kate
You’re welcome, Pamela!
Kristina
Does this freeze well?
Kate
I don’t think these are a good option to freeze. Sorry, Kristina!
Ashley
By far one of my favorite recipes, it’s become one of my go-tos! So fresh and flavorful and easy! Also works really well for leftovers.
★★★★★
Kate
You’re welcome, Ashely!
Alex
Hi Kate!
This is the third recipe of yours I’ve tried and it’s another winner! You and Melissa are awesome!
Turns out that it was the perfect balance of being filling and satiating but also kind of ‘light’ with the fresh vegetables. And it was a really easy and delicious ways for us to get more veggies in, so thank you thank you guys for that :)
I added some crisped up tofu to it the second night. This is a dish that is great as leftovers too. So happy! Thank you again for your blog!,
Alex
★★★★★
Kate
I love to hear that! Thanks for your review and kind comment.
Kamila
This was delicious! I used brown basmati rice and all the recommend garnishes except for mint. I added crispy tofu for some additional protein and this made 6 fairly large servings. I’m looking forward to yummy lunches this week!
The only drawback to this recipe was the time commitment. While it cooked quickly, it took me well over an hour to prep all the ingredients. This will strictly be a weekend prep meal for me but the flavor is worth it!
★★★★★
Nina
I was looking for a good ramen noodle recipe and saw this. Swapped the rice for ramen noodles- SO good!
Gabrielle
Loooove that recipe! Made it last winter for a group of 20 people (some vegetarians, vegans, GF, allergics and pregnant ladies) and everybody loved it! Easy to customize with the toppings. Very tasty exactly as is, and perfectly comforting for the fall. Will be making it again this weekend with a side of crispy tofu and chicken (for the carnivores at the table!)
Thanks for that great recipe!
★★★★★
Kate
I’m so happy it was a hit, Gabrielle! Thanks so much for sharing.
Kelly Greenzalis
It was so good!
★★★★★
Kate
I’m happy you loved it Kelly!
Justin
Before eating, my wife said we should take a picture because it was so pretty. This was a hit for the adults in the house. We could not stop adding stuff to our bowls so it would not run out. Thanks for the excellent recipe!
★★★★★
Marie
Wonderful recipe – absolutely delicious! The directions were somewhat disorganized, but the recipe is wonderful.
★★★★★
Kate
Hi Marie, I’m sorry you found the directions disorganized. My goal is to make them clear, detailed and in process order. What did you find disorganized? I appreciate the feedback!
Marie
Kate – Is commented several days ago that I made the recipe and it is FANTASTIC!!!! I also said the instructions were disorganized. You sent me an email and asked “Why?” I could not find that email from you to reply. The instructions are not disorganized; I was wrong. I think, for me, it was just a visual thing. The spacing is off. The categories of ingredients, i.e. Peanut Broth, Garnishes, are set right beneath the ingredients for the prior category and spaced way above the category they actually belong to. No big deal. I am sure I am the only person who got hung up on it. But your recipe is out of this world. I can’t wait to try more. Marie
Kate
Hi Marie! Thanks for your follow-up. I do appreciate feedback and want to understand why readers may be having issues. :) Thanks again for your response back! I’m glad you loved the recipes.
Daya Za
This recipe is such a game changer
★★★★★
Lauren
It is absolutely delicious! I have made it three time already. The rich broth with the fresh veggies and herbs – again, sooo good. Washing and cutting the veggies def takes a little bit so be prepared for that (especially if you are a perfectionist like me) but over all super easy, yummy, and healthy.
★★★★★
karen manfrede
Looks great! Do you think almond butter would work instead of peanut butter?
Kate
Sure, almond butter will work!
Emily
I find a lot of my cooking to be Mexican skewed in terms of flavors which only keeps meat eater boyfriend happy for so long. This was so different and absolutely out of bounds with crispy tofu! Thanks for another amazing recipe Kate!
★★★★★
Mary Ann Harrison
This is the most fantastic dish. Lite but filling . Easy to make and delicious. My kids love it
★★★★★
Doug
Wonderful…realy layered with flavor.
Thanks
Hope you are happy and healthy
Rachel F
Aaaargh!!! This was so delicious I had to come straight to the computer! I’ve spent lockdown steadily working my way through all the recipes on your blog, and they have all been STUPENDOUS! If I got this in a restaurant I’d be going back for my birthday just to eat it again….thank you so much for sharing this yummy recipe :):) :):):) and for as others have said, supporting other women’s careers openly…I love that attiitude :) It’s the way forward!!
★★★★★
Elly
This is SO GOOD. I went ahead and served it over cilantro lime rice, which was amazing. I’m super full but still want to eat more, honestly. Definitely going to hang onto this recipe.
★★★★★