Ingredients
For the beef
- 1 lb extra lean ground beef
- 2 tablespoons soy sauce
- 1/2 tablespoon sesame oil
- a pinch of salt, pepper, garlic powder, and ground ginger
For the broth
- 1 can (13.5 oz) coconut milk
- 2 to 4 tablespoons red curry paste (2 for mild, 3 to 4 for spicier)
- 2 tablespoons soy sauce
- 1/2 cup broth or bone broth
To serve
- 4 Persian cucumbers (sliced)
- cooked jasmine rice
- green onion (optional, for garnish)
Instructions
- Cook the ground beef in a skillet over medium-high heat until no longer pink and starting to get a little crispy. Add the soy sauce, sesame oil, salt, pepper, garlic powder, and ground ginger and toss well.
- In a small pot or saucepan, add the coconut milk, red curry paste, soy sauce, and broth. Bring to a simmer, stirring, until smooth and combined.
- Slice the cucumbers and cook or prepare the rice (frozen or microwave rice works great here).
- Assemble bowls with rice, cucumber, and beef, then cover with the warm coconut broth.
- Garnish with green onion if desired and serve.
Notes
- Start with 2 tablespoons of red curry paste for a mild broth and add more to taste for extra heat.
- Frozen or microwave jasmine rice keeps this super quick.
- The cool, crisp cucumber is the perfect contrast to the warm, spiced broth, so do not skip it.
- Feel free to garnish with green onion or toasted sesame seeds.
- Store components separately and add hot broth when serving.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 27gFat: 26g