Thai Peanut Chicken Bowl

Bring vegetable broth to a boil in a large pot. Add jasmine rice, stir once, reduce heat to low, and cover. Simmer for 15–18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

In a mixing bowl, whisk together peanut butter, lime juice, fish sauce, minced ginger, minced garlic, and red curry paste until smooth and well combined. Add 2–3 tablespoons warm water if needed to reach a pourable consistency.

Heat coconut oil in a skillet over medium-high heat. Add chicken pieces in a single layer and cook without stirring for 3–4 minutes until the bottoms are golden. Stir and continue cooking until chicken is cooked through, about 5–7 minutes total. Season lightly with salt if desired. Transfer to a plate.

Divide cooked rice among four serving bowls. Arrange cooked chicken, cucumber slices, shredded carrot, shredded red cabbage, and sliced green onion in sections on top of the rice. Drizzle peanut sauce evenly over each bowl.

Sprinkle chopped peanuts and sesame seeds over each bowl. Serve warm.