Skip to content
Menu
Thai Curry Beef Broth Bowls
Main

Thai Curry Beef Broth Bowls

30 minServes 4Nutri-Score C€€
from @primalgourmet3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • beef (thinly sliced)Meat500 g
  • jasmine rice (rinsed)Grains300 g
  • Thai red curry pastePantry60 g
  • coconut milkPantry400 ml
  • beef stockPantry800 ml
  • fish saucePantry30 ml
  • brown sugarPantry10 g
  • lime (juiced)Produce1 piece
  • bok choy (halved)Produce300 g
  • eggsDairy4 pieces
  • spring onions (sliced)Produce3 pieces
  • coriander (roughly chopped)Produce15 g
  • vegetable oilPantry15 ml

per serving

Nutrition

666kcal

Carbs
71 g
Proteins
36 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Frying pan
  • Mixing bowl

step by step

Method

  1. Cook the rice

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

  2. Make the jammy eggs

    • Boil the eggs for 7 minutes, then transfer to cold water.
    • Peel and halve the eggs.
    Step 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.
    Step 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.
    Step 4

  5. Cook the bok choy

    • Add the bok choy to the simmering broth.
    • Cook until just tender but still bright green.
    Step 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.
    Step 6
Get Mezze