This authentic spicy Thai peanut shrimp rice bowl is a hearty and satisfying meal. It stores well so make extra for lunch or dinner later in the week!
Thai Peanut Shrimp Rice Bowl
- 1 cup chopped onion
- 1 tbsp olive oil
- ½ tsp cayenne pepper (or to taste)
- ½ tsp freshly grated ginger
- ½ cup chopped carrots
- 1 cup chopped sweet potato
- 2 cups vegetable broth
- 1 cup tomato juice
- ½ cup smooth peanut butter
- 1½ tsp sugar, optional
- 1 lb cooked shrimp
- 3 cups cooked jasmine rice, hot
- Heat olive oil in a large pot over medium. Saute onions until translucent. Stir in the cayenne and fresh ginger. Add carrots and saute for 5 more minutes. Add sweet potatoes and stock, bring to a boil and simmer for about 15 minutes until the vegetables are tender.
- Using a blender or food processor, puree vegetables with the cooking liquid and tomato juice. Return puree to soup pot. Stir in peanut butter until smooth. Add sugar, if desired. Stir in shrimp and heat gently to avoid scorching. Serve over hot rice.
- Hack: Freeze cooled puree in serving-size portions using sealable sandwich bags or freezer containers. Freeze warm (to retain moisture) rice in a similar manner. To serve, simply thaw and combine puree, rice and shrimp. Heat gently.
- Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!
- Hack: Shrimp can be purchased individually from the seafood counter at most grocery stores. They can be purchased frozen in large portions if you wish to keep some on hand. Thaw needed amounts before cooking.
- Hack: Seafood can be thawed overnight in the refrigerator. It can be thawed more quickly by placing it in a sealable bag and submerging in a bath of cold water for about an hour.
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