Red Curry Beef Broth Bowls

This Red Curry Beef Broth Bowl recipe is an easy weeknight dinner loaded with crispy, glazed ground beef, a creamy coconut red curry broth then topped with fresh herbs, cucumber, and sesame seeds. This easy 30-minute recipe is packed with flavor and comes together faster than takeout.

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Red Curry Beef Broth Bowls

Crispy, glazed ground beef, a creamy coconut red curry broth then topped with fresh herbs, cucumber, and sesame seeds. This easy 30-minute recipe is packed with flavor and comes together faster than takeout.

Prep Time10

Cook Time20

Course: Lunch or Dinner

Cuisine: Asian

Keyword: beef broth bowls, red curry beef broth bowls

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

1 lb Ground Beef 85/15
1 Tablespoon Oil (optional sesame oil)
3 cloves Garlic (minced)
1 Tablespoon Fresh Ginger grated (or 1 teaspoon dried ginger)
1-2 Tablespoons Soy Sauce
2-3 Tablespoons Honey
1 Tablespoon Rice Vinegar
½ teaspoon Red Pepper Flakes
½ teaspoon Black Pepper
3 Tablespoons Red Curry Paste
(1) 13.5 ounce can Full-fat Coconut Milk
2 cups Beef Broth (add more for thinner broth)
1-2 teaspoons Chili Garlic Sauce (Huy Fong)
1 Tablespoon Soy Sauce
½ teaspoon Salt plus more to taste
Juice of 1 lime

To Serve:

4 cups Cooked Jasmine Rice
Green onions thinly sliced

Optional:

Baby bok choy or thinly sliced cucumber
Fresh cilantro or Thai basil
Toasted sesame seeds
Chili Garlic Sauce

Instructions

Spoon about 3 tablespoons of the thick coconut cream from the top of the can into a saucepan over medium heat. Cook 1 to 2 minutes, until it bubbles and starts to separate. Add the red curry paste and fry 1 to 2 minutes, stirring, until it darkens, smells fragrant, and you see oil separating at the edges.
Whisk in the rest of the coconut milk until smooth, then add the beef broth, chili garlic sauce, soy sauce, and salt. Bring to a gentle simmer and cook 10 to 15 minutes, until slightly reduced and thickened. Turn off the heat, stir in the lime juice, and taste for salt.
Crisp the beef. While the broth simmers, heat the sesame oil in a large skillet over medium-high. Add the ground beef and press it into a flat, even layer. Let it cook undisturbed 4 to 5 minutes, until the bottom is deeply browned. Break it up and cook another 4 to 6 minutes, until crispy and caramelized. Spoon off any excess fat.
Glaze the beef. Stir in the garlic and ginger and cook 30 seconds. Add the soy sauce, honey, rice vinegar, red pepper flakes, and black pepper. Cook 2 to 3 minutes, stirring, until the sauce reduces into a sticky glaze that coats the beef.
Sear the bok choy (optional). Wipe out the skillet, add a little oil, and sear the halved bok choy cut-side down for 2 minutes. Add a splash of water, cover, and steam 2 minutes more.
Assemble. Place a scoop of rice on one side of a wide, shallow bowl and pile the crispy beef on top. Ladle the broth around the rice rather than over it, so the rice stays distinct and the broth pools around everything.
Top and serve. Top with cucumber, green onions, cilantro or Thai basil, and sesame seeds. Serve with chili garlic sauce and lime wedges on the side.

Notes

You can customize the spice level by using more or less chili garlic sauce. I like to buy the Huy Fong chili garlic sauce. You can find it in most grocery stores in the Asian food aisle.

Use any of your favorite vegetables in this crispy beef bowl.

Nutrition