Thai Curry Broth Bowl with Crispy Beef

Why Broth Bowls Belong In Your Regular Rotation

If you love meal bowls like my Korean beef bowl, then I think you’re going to fall hard for broth bowls too. And this Thai-inspired bowl is extra special!

• Packed with protein. Lean ground beef and cottage cheese give this bowl much more protein than a typical broth bowl.
• Creamy and rich without being heavy. Rather than using a whole can of coconut milk, I balanced it with blended cottage cheese.
• Loads of Thai flavor. Red curry paste, ginger, garlic, tamari, sesame oil, and lime make this broth bowl extra tasty.
• Ready fast. Best of all, this is an easy 30-minute meal!

What You’ll Need

There are three parts to this recipe: the browned beef, creamy curry broth, and everything that goes into the bowls. Scroll down to the recipe card for exact measurements.

For the Browned Beef:

• Lean ground beef – I use 93/7 beef to keep the bowls from being greasy.
• Garlic and ginger – Fresh is best! They have brighter flavor than dried.
• Green onions – For savory flavor.
• Tamari – Soy sauce can also work if you don’t need the recipe to be gluten-free.
• Rice wine vinegar – A splash of acidity balances the savoriness.

For the Thai Curry Broth:

• Sesame oil – Use toasted sesame oil for a nutty flavor.
• Garlic and fresh ginger – While these are in red curry paste, I always add even more when making curry for extra flavor.
• Red curry paste – Curry pastes can vary in heat and strength, so you can adjust the amount in the recipe as needed.
• Beef broth – I recommend low-sodium broth so you have more control over the salt level.
• Coconut milk – For a rich broth with a hint of coconut flavor.
• Cottage cheese – Blend it first so it practically disappears into the broth.
• Honey – Brown sugar or coconut sugar would also work if you don’t have honey on hand.
• Lime juice – I always add a squeeze of fresh lime juice when making red curry recipes! It really enhances the flavor.

To Assemble:

• Jasmine rice – For soaking up that creamy broth. Cauliflower rice works too.
• Vegetables – English cucumber, avocado, and green onions.
• Sesame seeds – Optional, but I love the nutty crunch they add.

How to Make Thai Curry Broth Bowls

Start your rice first and everything else can come together while it cooks!

• Sauté the aromatics. Heat the sesame oil in a saucepan over medium heat. Add the garlic and ginger and sauté for about 1 minute, or until fragrant.
• Toast the curry paste. Stir in the red curry paste and cook for another 1 or 2 minutes, stirring frequently, until fragrant and slightly darkened.
• Simmer the broth. Pour in the beef broth and coconut milk. Bring to a gentle simmer and cook for about 5 minutes.

• Blend the cottage cheese. Add the cottage cheese to a blender and blend until completely smooth.
• Finish the broth. Stir the blended cottage cheese, honey, and lime juice into the broth. Simmer for another 2–3 minutes, then taste and adjust the seasonings as needed. Keep warm over low heat.
• Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and cook for about 7 minutes, breaking it apart as it browns. Drain off any excess fat.

• Season the beef. Add the salt, garlic, ginger, green onions, tamari, and rice wine vinegar. Cook for another 2 minutes, or until fragrant and most of the liquid has cooked off.
• Assemble. Divide the rice and beef between bowls. Ladle in the warm curry broth, then top with sliced avocado, cucumber, green onions, and sesame seeds.

Tips and Variations

Here are some more pointers for this recipe, along with some ways to switch things up.

• Blend the cottage cheese really well. You want it completely smooth. Curds aren’t a texture you want in broth!
• Don’t skip cooking the curry paste. Giving it a minute or two in the pan with the aromatics makes it fragrant and helps develop a deeper flavor.
• Add more vegetables. Bok choy, shiitake mushrooms, shredded or sliced carrots, spinach, or edamame would all work well.
• Switch up the protein. Try ground turkey or pork, or layer thinly sliced Thai steak into the bowls.
• Swap the rice. Brown rice, cauliflower rice, or noodles can all work as the base.
• Add fresh herbs. Cilantro, basil, or mint would add another layer of fresh flavor.

Storage and Reheating

• Refrigerator: Store the beef, rice, and curry broth in separate airtight containers in the refrigerator for 3 to 4 days. Keep the cucumber separate to keep it from losing its crisp texture. I don’t recommend freezing this recipe.
• To reheat: Reheat the broth in a saucepan over low heat, stirring occasionally. Microwave the rice and beef, then assemble your bowl with the fresh toppings.