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Creamy Thai Basil Beef Rice Bowls Recipe

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★★★★★

4.4 from 95 reviews

Delight in this quick and flavorful Creamy Thai Basil Beef Rice Bowl, featuring caramelized ground beef cooked with garlic, shallots, and chili peppers, served over fluffy jasmine rice and bathed in a light, creamy coconut red curry broth. This dish balances savory, spicy, and creamy elements with fresh basil and a touch of lime, ready in just 15 minutes for a satisfying weeknight dinner.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups jasmine rice
  • 1 tbsp neutral-tasting oil (like peanut oil)
  • 1.1 pounds ground beef
  • 3 chili peppers, chopped (remove seeds to reduce heat if desired)
  • 5 garlic cloves, minced
  • 3 shallots, thinly sliced
  • 1 tsp sugar
  • 2 tbsp low sodium soy sauce
  • 1 tbsp fish sauce
  • 1 cup packed basil leaves

Coconut Red Curry Broth

  • 1 can (14 oz/400 ml) full-fat unsweetened coconut milk
  • 2 tbsp Thai red curry paste (adjust to taste)
  • ½ cup chicken broth
  • 1 tbsp low sodium soy sauce
  • 1 tbsp fish sauce
  • ¼ lime, juiced
  • Toasted peanuts for serving

Instructions

  1. Cook the rice: Prepare jasmine rice according to package directions so it’s fluffy and ready to serve.
  2. Prepare aromatics: While the rice cooks, mince garlic, thinly slice shallots, and chop chili peppers, removing seeds if you prefer less heat.
  3. Sear the ground beef: Heat oil in a large skillet or wok over high heat, add ground beef and let it sear undisturbed for one minute to develop a caramelized crust, then break it apart.
  4. Cook aromatics with beef: Add garlic, shallots, and chilies to the beef and cook for one minute, stirring to combine and release flavors.
  5. Season the beef: Stir in soy sauce, fish sauce, and sugar, continuing to cook until the beef is deeply browned and glossy around the edges.
  6. Add basil: Toss in basil leaves and cook just until they wilt, then transfer the beef to a plate and set aside to keep crisp.
  7. Prepare curry paste: In the same skillet, add Thai red curry paste and cook for one minute to bloom the spices.
  8. Make broth base: Pour in chicken broth and scrape up the browned bits from the skillet bottom with a wooden spoon for extra flavor.
  9. Finish broth: Add coconut milk, soy sauce, fish sauce, and lime juice to the skillet. Simmer gently for three minutes, tasting and adjusting with more lime juice or curry paste if needed.
  10. Assemble bowls: Divide cooked jasmine rice among bowls, ladle over the coconut curry broth, top with the crispy Thai basil beef, sprinkle with toasted peanuts, and serve immediately.

Notes

  • Transfer the beef to a plate after browning to keep it crisp before making the broth.
  • Serve with optional toppings like cucumber, shredded carrots, quick-pickled vegetables, extra basil, or a fried egg for added texture and flavor.
  • Pour broth over rice just before serving to keep rice grains fluffy and prevent sogginess.
  • Adjust heat and salt by tasting the broth; add 1-2 teaspoons of maple syrup if it needs mellowing.
  • Store leftover rice, beef, and broth separately in airtight containers in the refrigerator for up to 3 days, or freeze the beef and broth for up to 2 months.
  • Reheat gently on the stovetop over medium heat with a splash of water if needed.

Keywords: Thai basil beef, coconut red curry, jasmine rice, quick dinner, Thai recipe, creamy curry, ground beef bowls, spicy beef stir fry

Find it online: https://tastybella.com/creamy-thai-basil-beef-rice-bowls-recipe/