You’ll Love This Thai Rice Bowl With Sticky Lemongrass Meatballs

All photos by Kaitlyn Magno, Phokmeat.com

When you crave a healthy meal that’s full of flavor, look no further than this Thai rice bowl recipe from Hudson Valley food blogger Kaitlyn Magno.

Thai Rice Bowl With Sticky Lemongrass Meatballs

Yields 2 large servings or 4 small servings

Ingredients

Thai coconut brown rice
1 tbsp coconut oil
1 ½ cup brown jasmine rice
2 cups coconut milk (sweet or unsweet)
2 cups water
Pinch of kosher salt

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Pickled Asian vegetables
1 carrot, shredded
1 cucumber, thinly sliced
¼ cup rice vinegar
1 tbsp organic cane sugar
Pinch of kosher salt

Thai lemongrass meatballs
1 package of plant-based ground meat (like Beyond)
1 tbsp lemongrass
1 tbsp coconut oil
1 tsp red pepper flakes
½ tbsp minced garlic
½ tbsp minced ginger
¼ cup water
¼ cup soy sauce or tamari
2 tbsp agave

Cilantro and sliced mango for garnish

Thai Rice Bowl with Sticky Lemongrass Meatballs

Preparation

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Heat a medium-sized pot over medium-high heat. Melt the coconut oil and make sure it coats the bottom of the pot. Add all the rice ingredients in the pot and bring to a gentle boil, then set heat to low. Simmer for about 45 minutes to an hour, or until the rice has absorbed the liquid.

In a medium-sized bowl, mix the pickled vegetables ingredients and refrigerate until ready to serve.

Combine the ground meat and lemongrass in a bowl and incorporate with hands or utensil. Shape into your desired meatball size.

Whisk the remaining meatball ingredients together in a separate bowl.

Heat a medium-sized skillet on medium-high. Add 1 tbsp of coconut oil. Once the oil is hot, sauté the meatballs until browned on all sides. Add whisked ingredients and simmer until thickened, stirring every couple of minutes. Serve.

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Related: 3 Vegan Thanksgiving Recipes to Spice up Your Hudson Valley Table

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