Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef and Coconut Curry Broth Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 20 reviews

  • Author: Ezabella
  • Total Time: 45 minutes
  • Yield: 3 to 4 servings

Description

Savor the rich and comforting flavors of these Beef Broth Bowls featuring tender browned ground beef combined with fragrant coconut curry broth, served over fluffy basmati rice and topped with fresh cucumbers, green onions, cilantro, and toasted sesame seeds. This 45-minute recipe blends savory, spicy, and tangy notes for a satisfying meal perfect any day of the week.

Ingredients

Rice

  • 1 cup basmati rice
  • Water and salt for boiling

Beef

  • 1 tablespoon coconut oil
  • 1 pound lean ground beef (93/7)
  • 1-1/2 tablespoons finely minced ginger (divided)
  • 1-1/2 tablespoons finely minced garlic (divided)

Sauce

  • 2 teaspoons cornstarch
  • 1/4 cup chicken broth
  • 2-1/2 tablespoons soy sauce (regular, not lite)
  • 2 teaspoons white sugar
  • 1/2 teaspoon toasted sesame oil (plus some for topping bowls)
  • 1/4 teaspoon white pepper

Broth

  • 2 tablespoons red curry paste
  • 1 teaspoon yellow curry powder
  • 1 can (13.66 oz) coconut milk (Imperial Kitchen preferred)
  • 1 cup chicken broth (Swanson preferred)
  • 1 tablespoon soy sauce (regular, not lite)
  • 1 large lime (divided)
  • 1/4 cup finely chopped cilantro (plus some for topping bowls)

Toppings & Garnishes

  • Toasted sesame seeds
  • 2 small Persian cucumbers (diced)
  • 4 green onions (thinly sliced)
  • Chili crunch (optional for heat)

Instructions

  1. Cook The Rice: Fill a large pot with water, bring it to a boil, then generously salt it. Add the basmati rice and boil for 10 minutes, testing for tenderness. Once the rice is tender, drain well and return it to the dry pot. Cover with a lid and let it steam until ready to serve.
  2. Brown The Beef: Heat coconut oil in a large skillet over high heat. When hot, add the ground beef and leave it undisturbed for a few minutes to develop browned spots. Break the beef into small pieces with a wooden spoon and continue cooking, stirring occasionally, until nicely browned all over.
  3. Prepare The Sauce: Meanwhile, combine cornstarch and 1/4 cup chicken broth in a wide-mouth mason jar. Secure the lid and shake vigorously until smooth. Add soy sauce, sugar, toasted sesame oil, and white pepper. Shake again and set aside.
  4. Finish The Beef: Reduce skillet heat to medium. Add 1 tablespoon each minced garlic and ginger, stirring constantly for about 30 seconds until fragrant. Shake the prepared sauce again and pour it into the skillet. Stir for 1–2 minutes until the sauce thickens, caramelizes, and coats the beef. Use a slotted spoon to transfer the beef to a plate and cover with foil.
  5. Prepare The Broth Base: Leave any rendered fat in the skillet (do not wipe it out). If the pan seems dry, add a little coconut oil. Return the skillet to low heat and add the remaining 1/2 tablespoon each of minced garlic and ginger. Cook for 20 seconds. Stir in red curry paste and yellow curry powder; cook for about 1 minute until fragrant, lowering heat or adding a splash of water if anything begins to brown.
  6. Make The Broth: Pour in the coconut milk, scraping up any browned bits from the pan, and whisk until smooth. Add 1 cup chicken broth and bring to a boil. Boil for 1 minute, then reduce heat to low. Stir in 1 tablespoon soy sauce, juice from half the lime, and finely chopped cilantro. Taste and adjust with more soy sauce or lime juice as desired.
  7. Assemble Bowls and Serve: Divide the steamed rice evenly among 3 to 4 bowls. Add browned beef alongside the rice. Ladle the hot coconut curry broth around the beef and rice. Top each bowl with diced Persian cucumbers, toasted sesame seeds, sliced green onions, extra cilantro, and a light drizzle of toasted sesame oil. Add chili crunch for heat if desired. Serve with remaining lime cut into wedges and enjoy immediately.

Notes

  • The recipe yields 3 to 4 servings depending on bowl size and appetite.
  • Do not discard rendered beef fat from the pan as it enhances the broth’s depth of flavor.
  • Adjust soy sauce and lime juice to your preferred balance of saltiness and tanginess.
  • Chili crunch is optional but adds a nice spicy kick.
  • Using basmati rice gives a fragrant, light texture that complements the rich broth.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian Fusion

Find it online: https://kitchenloving.com/beef-and-coconut-curry-broth-bowls-recipe/