Thai Curry Beef Broth Bowl
Crispy caramelised ground beef and tender bok choy in a rich Thai red coconut-curry broth, served over jasmine rice with a soft-boiled egg.
Nutritionper 1 bowl›
Ingredients
| 1 lb (450 g) | Lean ground beef (90/10) | |
| 3 | Green onions, thinly sliced (plus extra for garnish) | |
| 2 cloves | Garlic, finely chopped | |
| 1/4 cup | 60 ml | Coconut aminos |
| 1 tbsp | 15 ml | Rice vinegar |
| 2 tsp | 10 ml | Toasted sesame oil |
| to taste | Kosher salt, to taste | |
| 1 can (13.5 oz / 400 ml) | Full-fat coconut milk | |
| 2 tbsp | 30 ml | Thai red curry paste (e.g. Mae Ploy) |
| 2 tbsp | 30 ml | Honey |
| 1 tbsp | 15 ml | Fish sauce |
| 1 tbsp | 15 ml | Coconut aminos |
| 2 cups | 480 ml | Beef bone broth |
| 4 large | Bok choy, cut in half | |
| 4 cups | 960 ml | Steamed jasmine rice |
| 4 | Soft-boiled eggs, peeled and halved | |
| to taste | Fresh cilantro, for garnish |
Instructions
For the crispy beef:
- Preheat a sauté pan over medium-high heat. Add the ground beef and cook, undisturbed, until golden brown, around 5 minutes. Using a spatula, crumble the beef into small pieces and continue cooking until fully browned and the excess liquid has evaporated, around 4 more minutes. Optionally drain any excess fat for a lower-calorie result. Add the green onion and garlic and cook, stirring, until fragrant, around 60 seconds. Add the coconut aminos, rice vinegar and sesame oil and cook, stirring to coat, until the liquid has reduced to a syrupy consistency, around 3 minutes. Taste and adjust with salt or coconut aminos. Transfer the beef to a bowl and set aside.
For the coconut curry: 2. Rinse the sauté pan clean and return it to medium heat. Add 2 tablespoons of the coconut milk along with the curry paste and cook, stirring and breaking it apart, until fragrant, around 60 seconds. Add the remaining coconut milk, honey, fish sauce and coconut aminos and cook, stirring, until well combined. Add the beef bone broth, stir to incorporate, and bring to a steady simmer; taste and adjust with fish sauce or honey. Add the bok choy cut side-up, cover and cook until tender yet still crisp, around 3 minutes. 3. To serve, add the rice and crispy beef to individual bowls, ladle in the brothy coconut curry, and top with bok choy and a soft-boiled egg. Garnish with sliced green onion and fresh cilantro and serve immediately.