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Thai Curry Beef Broth Bowls
30 minVoor 4Nutri-Score C€€
C
30 min
30 minThai Curry Beef Broth Bowls
recept van
Ronny Joseph Lvovski
@primalgourmet
2 recepten
3 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
beef (thinly sliced)Vlees500 g
jasmine rice (rinsed)Granen300 g
Thai red curry pasteVoorraadkast60 g- coconut milkVoorraadkast400 ml
- beef stockVoorraadkast800 ml
- fish sauceVoorraadkast30 ml
- brown sugarVoorraadkast10 g
lime (juiced)Groente en fruit1 stuk
bok choy (halved)Groente en fruit300 g
eggsZuivel4 stukken
spring onions (sliced)Groente en fruit3 stukken
coriander (roughly chopped)Groente en fruit15 g- vegetable oilVoorraadkast15 ml
per portie
Voedingswaarden
666kcal
- Koolhydraten
- 71 g
- Eiwitten
- 36 g
- Vetten
- 26 g
wat u gebruikt
Keukengerei
Steelpan
Koekenpan
Mengkom
stap voor stap
Bereiding
- Stap 1
Cook the rice
- Rinse the jasmine rice until the water runs clear.
- Cook the rice according to package instructions until tender and fragrant.
- Stap 2
Make the jammy eggs
- Boil the eggs for 7 minutes, then transfer to cold water.
- Peel and halve the eggs.
- Stap 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.
- Stap 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.
- Stap 5
Cook the bok choy
- Add the bok choy to the simmering broth.
- Cook until just tender but still bright green.
- Stap 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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