For the Curried Peanut Sauce:
1/2 cup creamy peanut butter
3 tablespoons tamari or soy sauce
3 tablespoons water
2 tablespoons rice vinegar
2 teaspoons toasted (Asian) sesame oil
1 tablespoon Thai red curry paste
1 tablespoon finely grated peeled fresh ginger
1/4 teaspoon cayenne pepper (optional)
FOR THE BOWLS:
1 cup short-grain brown rice
2 tablespoons coconut oil, divided
1 medium red bell pepper, thinly sliced
Freshly ground black pepper
1 pound ground chicken
2 cloves garlic, minced
1/2 teaspoon cayenne pepper
2 medium scallions, thinly sliced, divided
2 cups finely shredded red cabbage
1 cup shredded carrot
Chopped fresh Thai basil leaves, for garnish
Chopped roasted peanuts, for garnish
Make the peanut sauce:
Place all the ingredients in a food processor fitted with the blade attachment or blender. Process continuously until smooth, about 2 minutes; set aside.
Make the bowls:
Place the rice, 2 cups of water, and a generous pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the rice is tender, about 40 minutes. Remove from the heat and set aside to steam, covered, for 10 minutes. Meanwhile, cook the bell pepper and chicken.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally until just softened about 4 minutes. Transfer to a plate.
Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the chicken, garlic, and cayenne, season with salt and pepper, and cook, breaking up the meat with a wooden spoon, until browned and cooked through 6 to 8 minutes. Stir in 1/2 of the scallions and 2 tablespoons of the reserved peanut sauce, and cook for 1 minute more.
To serve, divide the cabbage and carrots among 4 bowls. Divide the brown rice, ground chicken mixture, and bell pepper among the bowls. Drizzle with the peanut sauce and sprinkle with the basil, remaining scallions, and peanuts.