Plat
Thai Curry Beef Broth Bowls
30 minPour 4Nutri-Score C€€
C
30 min
30 minThai Curry Beef Broth Bowls
recette de
Ronny Joseph Lvovski
@primalgourmet
2 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
beef (thinly sliced)Viandes500 g
jasmine rice (rinsed)Céréales300 g
Thai red curry pasteÉpicerie60 g- coconut milkÉpicerie400 ml
- beef stockÉpicerie800 ml
- fish sauceÉpicerie30 ml
- brown sugarÉpicerie10 g
lime (juiced)Fruits et légumes1 morceau
bok choy (halved)Fruits et légumes300 g
eggsProduits laitiers4 morceaux
spring onions (sliced)Fruits et légumes3 morceaux
coriander (roughly chopped)Fruits et légumes15 g- vegetable oilÉpicerie15 ml
par portion
Nutrition
666kcal
- Glucides
- 71 g
- Protéines
- 36 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Casserole
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Cook the rice
- Rinse the jasmine rice until the water runs clear.
- Cook the rice according to package instructions until tender and fragrant.
- Étape 2
Make the jammy eggs
- Boil the eggs for 7 minutes, then transfer to cold water.
- Peel and halve the eggs.
- Étape 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.
- Étape 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.
- Étape 5
Cook the bok choy
- Add the bok choy to the simmering broth.
- Cook until just tender but still bright green.
- Étape 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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