Plato principal
Thai Curry Beef Broth Bowls
30 minPara 4Nutri-Score C€€
C
30 min
30 minThai Curry Beef Broth Bowls
receta de
Ronny Joseph Lvovski
@primalgourmet
2 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
beef (thinly sliced)Carne500 g
jasmine rice (rinsed)Cereales300 g
Thai red curry pasteDespensa60 g- coconut milkDespensa400 ml
- beef stockDespensa800 ml
- fish sauceDespensa30 ml
- brown sugarDespensa10 g
lime (juiced)Frutas y verduras1 pieza
bok choy (halved)Frutas y verduras300 g
eggsLácteos4 piezas
spring onions (sliced)Frutas y verduras3 piezas
coriander (roughly chopped)Frutas y verduras15 g- vegetable oilDespensa15 ml
por ración
Nutrición
666kcal
- Carbohidratos
- 71 g
- Proteínas
- 36 g
- Grasas
- 26 g
lo que usará
Utensilios
Cazo
Sartén
Bol
paso a paso
Preparación
- Paso 1
Cook the rice
- Rinse the jasmine rice until the water runs clear.
- Cook the rice according to package instructions until tender and fragrant.
- Paso 2
Make the jammy eggs
- Boil the eggs for 7 minutes, then transfer to cold water.
- Peel and halve the eggs.
- Paso 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.
- Paso 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.
- Paso 5
Cook the bok choy
- Add the bok choy to the simmering broth.
- Cook until just tender but still bright green.
- Paso 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.
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