Recipe: Healthy Yellow Curry Rice Bowl

Serves 6 

Prep Time: 15 minutes 

Cook Time: 15 minutes

Ingredients: 

For the rice

• 290g uncooked Sandee Thai Riceberry rice 

• 1½ tbsp butter

• ½ tsp table salt (or ¼ tsp fine sea salt)

For the peanut broth

• 1 tsp oil

• 4 garlic cloves, pressed or minced

• A thumb-sized piece of fresh ginger, pressed or minced

• 1 tbsp Blue Elephant yellow curry paste

• 2 tbsp Healthy Boy Mushroom Soy Sauce (25g salt per 100g!)

• 127g natural peanut butter

• 944g vegetable broth

• 1 can of Pride coconut milk

• A generous squeeze of honey

For the garnishes

• 90g matchstick-cut carrots

• 1 red bell pepper, thinly sliced

• ½ cucumber, halved lengthwise and thinly sliced (optional)

• Handful of chopped fresh coriander

• 62g chopped dry-roasted peanuts

• 2 tbsp chopped fresh mint (optional)

• 2 spring onions, thinly sliced

• 1 jalapeño, thinly sliced

• 1 lime, cut into wedges

Method

1. Cook the rice: Prepare according to the pack instructions, then stir through the butter and salt.

2. Make the broth: Heat the oil in a medium saucepan over medium heat. Add the garlic and ginger and cook for 30 seconds, stirring constantly. Stir in the curry paste, soy sauce, peanut butter, vegetable broth, coconut milk and honey. Bring to the boil, then reduce the heat and simmer gently for 10 minutes to let the flavours develop.

3. Prepare the garnishes while the broth simmers: carrots, pepper, cucumber, coriander, peanuts, mint, spring onion, jalapeño and lime wedges.

4. Serve: Divide the rice between six bowls, ladle the broth over each, and top with the garnishes of your choice.