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Coconut Thai curry beef broth bowl with jasmine rice, vegetables, cilantro, scallions and lime

Coconut Thai Curry Beef Broth Bowls

Weeknight coconut curry broth bowls made with savory ground beef, red curry paste, vegetables, jasmine rice, and a bright lime finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Rice and Curry
  • 1 cup jasmine rice rinsed, plus water according to package directions
  • 1 pound ground beef 85 to 90 percent lean
  • 1 teaspoon neutral oil only if needed
  • 1 small shallot finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger finely grated
  • 2-3 tablespoons Thai red curry paste adjust to taste
  • 13.5 ounces full-fat coconut milk one can
  • 2 cups low-sodium beef broth
  • 1 tablespoon fish sauce or soy sauce
  • 1 teaspoon brown sugar
  • 1 red bell pepper thinly sliced
  • 8 ounces cremini mushrooms sliced
  • 2 cups baby spinach loosely packed
  • 1 tablespoon fresh lime juice plus wedges for serving
  • 1/3 cup fresh cilantro and sliced scallions for serving

Equipment

  • Large deep skillet or Dutch oven
  • Medium saucepan with lid for the rice
  • Wooden spoon

Method
 

Instructions
  1. Cook the rinsed jasmine rice according to the package directions. Let it rest covered for 10 minutes, then fluff with a fork.
  2. Heat a large deep skillet over medium-high. Add oil only if the pan is dry. Brown the ground beef for 6 to 8 minutes, breaking it into bite-size crumbles. Transfer to a plate and drain excess fat, leaving about 1 teaspoon in the pan.
    Ground beef with shallot, garlic, ginger and red curry paste beside coconut milk, broth and vegetables
  3. Cook the shallot for 2 minutes. Add garlic and ginger and cook for 30 seconds. Stir in 2 tablespoons curry paste and cook for 1 minute, stirring constantly.
  4. Gradually stir in the coconut milk, scraping up the browned bits. Add beef broth, fish sauce, brown sugar, bell pepper, and mushrooms. Bring to a gentle simmer and cook for 8 to 10 minutes, until the vegetables are crisp-tender.
  5. Return the beef to the skillet. Add spinach and simmer for 2 minutes, until wilted and the beef is steaming hot. Remove from the heat and stir in lime juice. Taste and add more curry paste or fish sauce if desired.
  6. Divide rice among four bowls. Ladle the beef, vegetables, and coconut curry broth around the rice. Top with cilantro and scallions and serve with lime wedges.

Notes

  • Curry paste brands differ in heat and salt; start with 2 tablespoons and adjust after tasting.
  • Keep cooked rice separate from leftover curry so it does not absorb the broth.
  • Refrigerate in airtight containers for up to 4 days.
  • Nutrition is an estimate and includes rice.