Curry Beef Broth Bowls with Crispy Ground Beef
Crispy, savory ground beef served with fluffy rice and a creamy, spicy coconut curry broth. Finished with fresh cucumber, green onions, toasted sesame seeds, and chili crunch, this comforting bowl is packed with bold flavors and ready in just 30 minutes.
Equipment
- Large skillet or frying pan
- Medium saucepan
- Cutting board
- Sharp knife
- Measuring spoons and measuring cup
- Grater
- Wooden spoon or spatula
- Serving bowls
Ingredients
For the Crispy Ground Beef
- 500 g 1 lb lean ground beef
- 1 tablespoon coconut oil or canola oil
- 1/2 tablespoon fresh ginger finely grated
- 1 large garlic clove finely grated
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup or brown sugar
- 1/2 tablespoon toasted sesame oil
For the Coconut Curry Broth
- 4 tablespoons red curry paste
- 1 can 400 ml / 13.5 oz full-fat coconut milk
- 1 1/2 cups beef broth or bone broth
- 1 tablespoon fresh lime juice
- 1/2 tablespoon soy sauce
- 1/2 tablespoon fish sauce
- 1 teaspoon maple syrup
- For Serving
For Serving
- 3 cups cooked jasmine or basmati rice
- 1 Persian cucumber finely diced
- 3 green onions thinly sliced
- Toasted sesame seeds for garnish
- Chili crunch to taste
Instructions
- Cook the rice according to the package instructions, fluff with a fork, and keep warm.
- Heat the coconut oil in a large skillet over medium-high heat. Add the ground beef, spread it into an even layer, and let it brown undisturbed for several minutes.
- Break the beef into small crumbles and continue cooking until browned and cooked through, allowing excess moisture to evaporate.
- Add the grated ginger and garlic. Cook for 30-60 seconds until fragrant.
- Stir in the soy sauce and maple syrup. Cook briefly until the liquid reduces and coats the beef. Finish with toasted sesame oil.
- In a separate saucepan, combine the red curry paste with a splash of coconut milk. Cook for about 1 minute, stirring until fragrant.
- Gradually add the remaining coconut milk and beef broth. Stir until smooth and simmer gently for 5-8 minutes.
- Stir in the lime juice, soy sauce, fish sauce, and maple syrup. Taste and adjust the seasoning as needed.
- Divide the warm rice between serving bowls. Add the crispy ground beef and ladle the coconut curry broth around the rice.
- Top with diced cucumber, sliced green onions, toasted sesame seeds, and chili crunch. Serve immediately.
Notes
Nutritional Information per serving
- Calories: 750 kcal
- Protein: 30 g
- Carbohydrates: 55 g
- Fat: 40 g
- Fiber: 3 g
- Sugar: 7 g
- Sodium: 900mg
