Spicy Coconut Beef Broth Bowls
Dive into a bowl of bliss with our Spicy Coconut Beef Broth Bowls! This delightful dish combines savory ground beef simmered in a rich coconut milk broth, infused with zesty ginger and a kick of chili for that perfect heat. Quick to whip up, it's a satisfying dinner that will warm your soul and tantalize your taste buds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- bok choy (240 ml)optional
- grated garlic
- grated ginger (15 ml)
- lime
- scallion whites
🥩Meat & Seafood(2)
- ground beef (454 g)ground pork, chicken, turkey, or whatever you like
- beef broth (960 ml)
🫙Pantry Staples(3)
- coconut milk
- rice (240 ml)
- sesame oil (5 ml)
🍯Sauces & Condiments(3)
- curry paste (15 ml)
- fish sauce (15 ml)
- soy sauce (30 ml)
📦Other(1)
- chili crisp (15 ml)
👨🍳 Instructions
- 1
Start by getting your rice going.
- 2
While that's cooking, brown your ground beef until it gets really nice and crispy.
- 3
Add your scallion whites, grated garlic, and grated ginger on top of the beef so none of it burns.
- 4
Break everything up then season with your soy sauce and chili crisp and remove from the pan.
- 5
Add the curry paste into the pan and let it bloom for a minute.
- 6
Then go in with your coconut milk, beef broth, and season with your soy sauce, fish sauce, and a little bit of sesame oil.
- 7
Let that simmer for a few minutes so the flavors can come together.
- 8
Finish with a little squeeze of lime.
- 9
You can add the bok choy right in the broth to blanch, but it's better for presentation to do it separately.
- 10
Pile your fluffy rice, add that crispy beef and your bok choy, then ladle that hot broth right on top to warm everything through.
💡 Pro Tips
- ✓Brown the ground beef in batches without overcrowding the pan, leaving at least 1 inch of space between clusters, so moisture evaporates quickly and the Maillard reaction can occur above 300°F instead of steaming the meat gray.technique300°F+
- ✓Grate garlic and ginger on a microplane rather than mincing them, which ruptures more cell walls and releases allicin and gingerol compounds fully into the fat, maximizing aromatic infusion in the short 60-90 seconds they'll spend in the pan before burning.technique60-90 seconds
- ✓Bloom the curry paste in the residual beef fat for a full 60-90 seconds until fragrant and slightly darkened, since the capsaicinoids and spice compounds in curry paste are fat-soluble and need direct heat contact with oil to fully release their flavor rather than water.timing60-90 seconds
- ✓Add the coconut milk after the curry paste has bloomed, not before, because coconut milk's water content will drop the pan temperature below 212°F and prevent proper spice extraction if added too early.timingbelow 212°F
- ✓Add the lime juice only at the very end, off heat, since citric acid's flavor compounds are volatile and degrade with prolonged heat exposure, plus acid added to hot coconut milk broth can cause slight curdling of the fat solids.ingredientoff heat
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Spicy Coconut Beef Broth Bowls
Dive into a bowl of bliss with our Spicy Coconut Beef Broth Bowls! This delightful dish combines savory ground beef simmered in a rich coconut milk broth, infused with zesty ginger and a kick of chili for that perfect heat. Quick to whip up, it's a satisfying dinner that will warm your soul and tantalize your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- bok choy (240 ml)optional
- grated garlic
- grated ginger (15 ml)
- lime
- scallion whites
🥩Meat & Seafood(2)
- ground beef (454 g)ground pork, chicken, turkey, or whatever you like
- beef broth (960 ml)
🫙Pantry Staples(3)
- coconut milk
- rice (240 ml)
- sesame oil (5 ml)
🍯Sauces & Condiments(3)
- curry paste (15 ml)
- fish sauce (15 ml)
- soy sauce (30 ml)
📦Other(1)
- chili crisp (15 ml)
👨🍳 Instructions
- 1
Start by getting your rice going.
- 2
While that's cooking, brown your ground beef until it gets really nice and crispy.
- 3
Add your scallion whites, grated garlic, and grated ginger on top of the beef so none of it burns.
- 4
Break everything up then season with your soy sauce and chili crisp and remove from the pan.
- 5
Add the curry paste into the pan and let it bloom for a minute.
- 6
Then go in with your coconut milk, beef broth, and season with your soy sauce, fish sauce, and a little bit of sesame oil.
- 7
Let that simmer for a few minutes so the flavors can come together.
- 8
Finish with a little squeeze of lime.
- 9
You can add the bok choy right in the broth to blanch, but it's better for presentation to do it separately.
- 10
Pile your fluffy rice, add that crispy beef and your bok choy, then ladle that hot broth right on top to warm everything through.
💡 Pro Tips
- ✓Brown the ground beef in batches without overcrowding the pan, leaving at least 1 inch of space between clusters, so moisture evaporates quickly and the Maillard reaction can occur above 300°F instead of steaming the meat gray.technique300°F+
- ✓Grate garlic and ginger on a microplane rather than mincing them, which ruptures more cell walls and releases allicin and gingerol compounds fully into the fat, maximizing aromatic infusion in the short 60-90 seconds they'll spend in the pan before burning.technique60-90 seconds
- ✓Bloom the curry paste in the residual beef fat for a full 60-90 seconds until fragrant and slightly darkened, since the capsaicinoids and spice compounds in curry paste are fat-soluble and need direct heat contact with oil to fully release their flavor rather than water.timing60-90 seconds
- ✓Add the coconut milk after the curry paste has bloomed, not before, because coconut milk's water content will drop the pan temperature below 212°F and prevent proper spice extraction if added too early.timingbelow 212°F
- ✓Add the lime juice only at the very end, off heat, since citric acid's flavor compounds are volatile and degrade with prolonged heat exposure, plus acid added to hot coconut milk broth can cause slight curdling of the fat solids.ingredientoff heat