Thai Peanut Brothy Rice Bowls

About This Recipe

Coconut curry broth served over steamed rice with Thai basil ground beef and a cilantro lime chopped peanut garnish.

Ingredients

• 2 lb Extra lean ground beef
• 2 tbsp Oyster sauce
• 2 tbsp Fish sauce
• 1/4 cup Coconut aminos
• 2 tbsp Honey
• 4 cloves/cubes Garlic (frozen cubes or fresh)
• 1/4 cup Water
• 1 oz Thai basil
• 14 oz can Reduced fat coconut milk
• 3 cups Chicken bone broth
• 1/2 cup (or 1/4 cup PB) Roasted peanut powder (or peanut butter)
• 1 tbsp Thai red curry paste
• 1 cup Roasted salted peanuts, chopped
• 2 handfuls Cilantro, chopped
• 1 small Lime (zest + juice)
• 1 tbsp Chili crisp
• 3 (10 oz) bags Frozen steamed jasmine rice

Instructions

1. Make peanut garnish: Toss chopped peanuts with chili crisp, lime zest + juice, cilantro. Set aside.
2. Make broth: In small saucepan, whisk peanut powder + curry paste with 1/2 cup broth until smooth. Add remaining broth + coconut milk. Simmer.
3. Make beef: Brown beef in pan over medium-high 2-3 min one side, break apart, fully cook. Add remaining beef ingredients + Thai basil. Cook 2-3 min until sauce thickens.
4. Serve: Plate rice, top with beef and peanut garnish, ladle broth around edges. Lime wedges + cilantro to finish.