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

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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

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

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.


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

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