2teaspoonsred curry pasteshrimp paste-free red curry paste for vegans
2tablespoonssoy sauceTamari or fish sauce (for non-vegans)
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Warm leftover red rice or cook it fresh according to directions.
To make the peanut sauce combine all ingredients except for fish sauce (if using) in a small saucepan and bring to a boil on medium. Then turn heat to low and simmer for about 5 minutes to thicken the sauce while stirring very frequently. Stir in fish sauce at the end and set sauce aside.
To assemble the buddha bowls divide the cooked red rice between two bowls and top with bean sprouts, shredded carrot and purple cabbage, garlic chives and crushed peanuts.
Drizzle with warm peanut sauce to taste (⅛-1/4 cup per serving) and serve.
Store remaining peanut sauce in the fridge and use for more buddha bowls or this awesome spaghetti squash recipe (all-time reader favorite).
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