Thai Buddha Bowl with Peanut Red Curry Sauce
Ingredients
- 1 1/3 cups jasmine or basmati rice
260 grams
- 1 cup coconut milk
240 ml
- ½ teaspoon sea salt
- $0.02
- 3 tablespoons oil
divided - $0.16
- 2 small shallots
finely diced - $0.25
- 2 cloves of garlic
grated or minced - $0.16
- 1 tablespoon minced ginger
- $0.10
- 2 tablespoons Thai red curry paste
- $0.27
- ½ cup peanut butter
125 grams
- ½ - ¾ cup warm water
120 – 175 ml
- 3 tablespoons soy sauce or tamari
- $0.15
- 3 tablespoons lime juice
- $0.75
- 1 tablespoon brown sugar
- $0.03
- A block extra-firm tofu
about 14 oz / 400 grams
- 2 tablespoons cornstarch
- $0.08
- 1 medium-large carrot
finely sliced - $0.11
- ¼ of a red cabbage
shredded - $0.20
- 20 cherry tomatoes
halved or quartered - $1.60
- 20 snow peas
sliced in half $0.30
- 1 small mango
diced - $0.99
- A small bunch of cilantro
chopped - $0.20
- 4 tablespoons crushed peanuts
- $0.91
Directions
- 1
Cook the rice according to the package directions. Once it’s cooked and while it is still warm, stir through the coconut milk and salt.
- 2
While the rice is cooking prepare the sauce. Heat a medium pan over medium-high heat. Add 1 tablespoon of oil, the shallots, garlic and ginger and fry, stirring, until soft and fragrant. Add the curry paste and an additional tablespoon of oil if necessary and fry for a couple of minutes until the curry paste darkens in colour and is very fragrant. Put the curry paste in a bowl and add the peanut butter, ½ cup of the water, soy sauce, lime juice and brown sugar and mix until smooth. Add as much of the remaining ¼ cup of water as you want to reach a pourable consistency that you like.
- 3
Put the cubed tofu in a plastic or ziplock bag with the cornstarch and shake it to coat. Heat the remaining 1 tablespoon of oil in the pan and fry the tofu, flipping from time to time, until it is golden brown and crispy on all sides. Remove to a paper towel-lined plate.
- 4
Divide the rice between four bowls and top with the vegetables, cilantro and peanuts. Serve with the sauce on the side.
Thai Buddha Bowl with Peanut Red Curry Sauce
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Ratings & Reviews
Based on 17 ratings
Rating Breakdown
About this Recipe
Craving a healthy, flavor-packed meal that fits into your busiest weeknights? This Thai Buddha Bowl with Peanut Red Curry Sauce delivers authentic-tasting flavors and vibrant freshness in just 15 minutes.
This recipe is a true weeknight hero, effortlessly combining creamy coconut rice, perfectly crispy fried tofu, and a medley of fresh vegetables. The star is the rich, spicy, and savory peanut red curry sauce, which ties all the textures and tastes together for a truly satisfying experience.
Prepare for a dynamic interplay of textures and tastes. You'll savor the tender, aromatic coconut rice complementing the satisfying crunch of pan-fried tofu. Each bite is brightened by crisp shredded red cabbage, sweet diced mango, and juicy cherry tomatoes, all brought to life by the luscious, deeply flavorful peanut red curry sauce. It’s a balanced and remarkably fresh meal, surprisingly easy to achieve even on the busiest of days.
Feel free to adapt the fresh vegetables to what you have on hand; green beans or bell peppers could easily join the carrot and snow peas. Adjust the amount of Thai red curry paste for your preferred level of heat. For an extra boost of fresh acidity, a squeeze of additional lime juice at the end is always a good idea.
This delightful Thai Buddha Bowl is ideal for a quick, healthy weeknight dinner, offering a complete and satisfying meal all in one beautifully presented bowl. Garnish with the fresh chopped cilantro and crushed peanuts for an inviting finish.