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Thai Curry Beef Broth Bowls
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Thai Curry Beef Broth Bowls

30 Min.Für 4Nutri-Score C€€
von @primalgourmet3 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • beef (thinly sliced)Fleisch500 g
  • jasmine rice (rinsed)Getreide300 g
  • Thai red curry pasteVorräte60 g
  • coconut milkVorräte400 ml
  • beef stockVorräte800 ml
  • fish sauceVorräte30 ml
  • brown sugarVorräte10 g
  • lime (juiced)Obst & Gemüse1 Stück
  • bok choy (halved)Obst & Gemüse300 g
  • eggsMilchprodukte4 Stücke
  • spring onions (sliced)Obst & Gemüse3 Stücke
  • coriander (roughly chopped)Obst & Gemüse15 g
  • vegetable oilVorräte15 ml

pro Portion

Nährwerte

666kcal

Kohlenhydrate
71 g
Eiweiß
36 g
Fett
26 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Stielkasserolle
  • Bratpfanne
  • Rührschüssel

Schritt für Schritt

Zubereitung

  1. Cook the rice

    • Rinse the jasmine rice until the water runs clear.
    • Cook the rice according to package instructions until tender and fragrant.
    Schritt 1

  2. Make the jammy eggs

    • Boil the eggs for 7 minutes, then transfer to cold water.
    • Peel and halve the eggs.
    Schritt 2

  3. Sear the beef

    • Heat the vegetable oil in a frying pan over high heat.
    • Sear the beef in batches until browned, then set aside.
    Schritt 3

  4. Build the curry broth

    • Fry the Thai red curry paste in the pan for a minute until fragrant.
    • Pour in the coconut milk and beef stock, then stir in the fish sauce and brown sugar.
    • Simmer gently to bring the flavours together.
    Schritt 4

  5. Cook the bok choy

    • Add the bok choy to the simmering broth.
    • Cook until just tender but still bright green.
    Schritt 5

  6. Assemble the bowls

    • Return the beef to the broth and stir through the lime juice.
    • Spoon the rice into bowls and ladle over the curry broth with the beef and bok choy.
    • Top with the jammy egg halves, spring onions and coriander.
    Schritt 6
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