This Curry Beef Broth Bowl combines crispy ground beef, fluffy jasmine rice and pan-seared zucchini with a creamy coconut curry broth. The beef is browned in a hot cast iron skillet until crispy, then finished with garlic, soy sauce and toasted sesame oil. A flavorful broth made with red curry paste, coconut milk, chicken stock and fresh lime brings everything together.
Inspired by the viral broth bowl trend, this easy curry beef recipe delivers plenty of flavor, without a complicated ingredient list. If chicken is more of your jam, try this Curry Chicken Broth Bowl recipe.
Why You Will Love This Curry Beef Broth Bowl Recipe
- Crispy, Flavorful Ground Beef: Searing ground beef in a hot cast iron skillet creates golden, crispy edges. Garlic, soy sauce and toasted sesame oil give the beef an extra layer of savory flavor.
- Creamy Coconut Curry Broth: Red curry paste, coconut milk, ginger and chicken stock create a rich, flavorful broth with just the right balance of creaminess and spice.
- Easy to Make: This curry beef broth bowl uses simple ingredients and straightforward cooking techniques. The broth simmers while the beef and zucchini cook, making dinner easy to prepare.
- Customizable Vegetables: Pan-seared zucchini adds color and texture, but steamed snow peas, broccoli, bok choy or green beans work just as well.
- Beautiful Presentation: Serving the rice in a mound with the beef and vegetables arranged around it creates a restaurant-style bowl. Pouring the warm curry broth around everything makes it even more appealing.
Ingredient Substitutions
- Ground Beef: Use your preferred ground beef. An 85/15 or 90/10 blend works well. Ground turkey or chicken can also be substituted, although the browning and texture will be slightly different.
- Chicken Stock: Substitute beef stock or vegetable stock. Chicken stock gives the coconut curry broth a lighter flavor that compliments the beef.
- Red Curry Paste: Adjust the amount according to your preferred spice level. Start with 1 tablespoon for a milder broth.
- Coconut Milk: Full-fat coconut milk provides the richest texture. Light coconut milk can be used for a thinner broth.
- Jasmine Rice: Substitute basmati rice, long-grain white rice or brown rice.
- Zucchini: Steamed snow peas, broccoli, bok choy, green beans or sugar snap peas are excellent alternatives. You can also use a combination of vegetables.
- Shallot: Finely diced yellow or sweet onion can be substituted.
- Soy Sauce: Tamari or coconut aminos can be used instead.
- Fresh Ginger: Substitute a small amount of ground ginger, although fresh ginger provides the best flavor.
- Brown Sugar: Honey or maple syrup can be used to balance the curry broth.
How to Prepare Curry Beef Broth Bowl
Start with the Coconut Curry Broth
- Heat the butter or avocado oil in a saucepan or pot over medium heat.
- Add the finely diced shallot and cook for approximately 2 minutes, until slightly softened.
- Add the minced garlic and freshly grated ginger. Cook for another 30 seconds, stirring frequently.
- Stir in the red curry paste and curry powder. Allow the mixture to cook for approximately 1 minute to develop the flavors.
- Slowly pour in the chicken stock, stirring to incorporate the curry paste and spices.
- Add the coconut milk, soy sauce and brown sugar or honey. Stir until everything is well combined.
- Bring the broth to a gentle simmer and cook for 8 to 10 minutes. Avoid rapidly boiling or reducing the broth too much. It should remain creamy but thin enough to pour generously around the rice.
- Keep the broth warm while preparing the beef and zucchini. Reserve the fresh lime juice until just before serving.
Prepare the Crispy Ground Beef
- While the broth is simmering, heat a large cast iron skillet over medium-high heat until hot.
- Add the ground beef, spreading it into an even layer.
- Allow the beef to sear undisturbed for approximately 3 to 5 minutes, until a deep brown crust develops on the bottom.
- Flip the beef in large sections and allow the opposite side to brown.
- Begin breaking the beef into smaller pieces and continue cooking until browned, crispy around the edges and fully cooked.
- If necessary, carefully drain off excess grease, leaving a small amount in the skillet.
- Reduce the heat to medium. Add the minced garlic, soy sauce and toasted sesame oil.
- Toss to combine and cook for approximately 30 to 60 seconds, until the garlic becomes fragrant and the beef is evenly coated.
- Remove from the heat.
Make the Pan-Seared Zucchini
- Trim the ends from the zucchini and slice lengthwise into spears.
- Heat a separate skillet over medium-high heat.
- Arrange the zucchini spears in the hot, dry skillet in a single layer.
- Allow the zucchini to brown on one side before turning. Continue cooking, turning occasionally, until golden on several sides.
- About halfway through cooking, drizzle in approximately 1 teaspoon of olive oil.
- Continue cooking until the zucchini is lightly browned and tender-crisp. Season with salt and black pepper, if desired.
Assemble the Curry Beef Broth Bowls
- Remove the curry broth from the heat and stir in the freshly squeezed lime juice. Taste and adjust the seasoning, as needed.
- Divide the cooked jasmine rice among four wide, shallow serving bowls. For a restaurant-style presentation, pack the rice into a small ramekin and invert it into the center of each bowl.
- Arrange the pan-seared zucchini alongside the rice.
- Spoon the crispy ground beef over or around the rice.
- Ladle the warm coconut curry broth generously around the rice, beef and zucchini.
- Garnish with fresh cilantro and additional lime wedges, if desired. Serve immediately.
How to Serve and Store
- Serve this Curry Beef Broth Bowl immediately. Optionally, garnish with fresh cilantro, sesame seeds, chili oil and lime wedges.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove top or microwave.
- Freeze the cooked beef and curry broth separately for up to 2 months. The coconut milk may separate slightly after thawing, but gently whisking while reheating should help restore its texture.
Frequently Asked Questions
Use a hot cast iron skillet and allow the beef to develop a deep brown crust before breaking it apart. Spread the beef into an even layer, leave it undisturbed for several minutes, then flip and continue browning. Avoid stirring constantly, which prevents crispy edges from forming.
Yes. A heavy-bottomed stainless steel skillet works well. A nonstick skillet can also be used, although it may not create the same deep brown crust.
The spice level depends on the red curry paste. Two tablespoons provide plenty of curry flavor and potentially some heat. Start with one tablespoon if you prefer a milder broth.
Yes, but adding the beef just before serving is recommended. Allowing it to sit in the broth will soften the crispy edges.
Chicken stock keeps the broth light enough to pour around the rice, while coconut milk provides richness and creaminess. Together, they create a flavorful curry broth without making it overly thick.
More Curry Recipes to Love
This Curry Beef Broth Bowl is packed with flavor and texture, making it a delicious option for an easy dinner. Crispy ground beef seasoned with garlic, soy sauce and toasted sesame oil is served with jasmine rice and pan-seared zucchini, then surrounded by a creamy coconut curry broth. Finished with fresh lime, this beef and rice bowl is a flavorful take on the viral broth bowl trend that’s easy to recreate at home.
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Curry Beef Broth Bowl
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Curry Beef Broth Bowl features crispy ground beef, jasmine rice and pan-seared zucchini in a creamy coconut curry broth with fresh lime.
Ingredients
For the Crispy Beef:
- 1 pound ground beef
- 1 tablespoon soy sauce
- 3 garlic cloves, minced
- 1 teaspoon toasted sesame oil
For the Curry Broth:
- 1 tablespoon butter or avocado oil
- 1 small shallot, finely diced
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger or ginger paste
- 2 tablespoons red curry paste
- 1 teaspoon curry powder
- 2 1/2 cups chicken stock
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar or honey
- Juice of 1 lime
- Salt, to taste
For the Zucchini:
- 1 medium-large zucchini or 2 small zucchini, cut into spears
- 1 teaspoon olive oil, or as needed
- Pinch of salt
For Serving:
- 2 cups cooked jasmine rice
- Pan-seared zucchini
- Fresh cilantro, sesame seeds and lime wedges, optional
Instructions
- Heat the butter or avocado oil in a pot over medium heat. Add the shallot, garlic and ginger. Cook for 2 minutes.
- Add the red curry paste and curry powder. Cook for 1-2 minutes, stirring frequently.
- Pour in the chicken stock, followed by the coconut milk, soy sauce and brown sugar or honey. Stir well and bring to a gentle simmer.
- Simmer the curry broth for 8 to 10 minutes.
- While the broth simmers, heat a cast iron skillet over medium-high heat. Add the ground beef in an even layer and allow it to sear undisturbed for 3 to 5 minutes, until deeply browned on the bottom.
- Flip the beef in sections and allow the opposite side to brown. Break into smaller pieces and continue cooking until crispy and fully cooked, reaching an internal temperature of 160°F (71°C).
- Drain excess grease, if necessary. Reduce the heat to medium and add the minced garlic, soy sauce and toasted sesame oil. Cook for 30 to 60 seconds, stirring to combine. Remove from the heat.
- Heat a separate skillet over medium-high heat. Add the zucchini spears and allow them to brown on each side. About halfway through cooking, drizzle in the olive oil. Continue cooking until tender-crisp.
- Remove the curry broth from the heat and stir in the fresh lime juice. Taste and adjust the seasoning.
- Divide the cooked jasmine rice among four bowls. Arrange the zucchini and crispy beef around the rice.
- Ladle the warm coconut curry broth around the rice and beef. Garnish with cilantro, sesame seeds, lime wedges, and a drizzle of chili oil, if desired.
- Serve immediately.
- ENJOY!
Equipment
Notes
- Use a hot cast iron skillet to develop crispy, browned ground beef.
- Allow the beef to sear before breaking it apart. Stirring too early prevents a good crust from forming.
- Add the garlic, soy sauce and sesame oil after the beef is crispy to prevent the garlic from burning.
- Keep the coconut curry broth at a gentle simmer rather than a rapid boil.
- Red curry paste varies in heat and saltiness. Adjust according to your preference.
- Add the fresh lime juice after the broth has finished cooking.
- Sear the zucchini in a hot skillet and add the olive oil halfway through cooking.
- For a brothier bowl, add an additional 1/2 cup of chicken stock.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American
Get to Know Me!
Hi! I’m Melissa Latin, the creator behind Charlotte Fashion Plate. I’m a food and fashion content creator who has spent years developing, testing, and sharing approachable, flavorful recipes for home cooks. Before turning my passion for food and content creation into a career, I spent 16 years as an accounting professor.
When I’m not in the kitchen, you’ll usually find me sharing fashion finds, spending time with my husband, or hanging out with our two Goldendoodles, 7 and Hazel.
I’m also the author of Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner, available in e-book and paperback.
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