Kitchen Sink Rice Bowl, Thai Style

• 6 cups cooked rice
• 4-5 cloves garlic, crushed
• 1 16 oz bag of frozen peas
• 1 head fresh broccoli, cut into bite-sized florettes
• 1/2 package extra firm Tofu, cubed
• 3-4 carrots, sliced into medalions (if using baby carrots, about 2 handfulls sliced)
• 1 can cooking coconut milk
• 1 package Thai Kitchen peanut sauce
• 3-4 handfulls unsalted peanuts
• Curry powder, soy sauce, ground ginger, tumeric, cumin, Sriracha Hot Chili Sauce, Maesra Red Curry Paste, and fresh ground pepper to taste
• Optional veggies to add:
• bell peppers, green onion, white or yellow onion, apples, bok choy, potatoes--If you add more veggies, I would make an extra cup or two of rice and add more coconut milk

1. Put a small amount of vegetable oil into the bottom of a large dutch oven. Fry garlic until fragrant. (If using yellow/white onion, add it with this step) Add rice, peas and curry, soy sauce, ground ginger, tumeric, cumin, and fresh ground pepper and stir well. (Add potato here if using) While this is heating, mix coconut milk, peanut sauce packet, hot chili sauce and curry paste in a small bowl and set aside. Add tofu, broccoli, and carrot to rice mixture. (Add apples and bok choy here if using) Stir well and let simmer for a minute, stirring often. Add peanut sauce mixture, mix well and simmer for 2-3 minutes. Add peanuts (and peppers if using). Stirring often, let simmer for 5-6 minutes or until carrots and broccoli are at desired tenderness.

rice, garlic, frozen peas, broccoli, extra firm, carrots, cooking coconut milk, peanut sauce, peanuts, curry, bell peppers

Taken from www.epicurious.com/recipes/member/views/kitchen-sink-rice-bowl-thai-style-1202216 (may not work)