This is one of those cozy meals that’s perfect for a cold day when you want something warm and comforting without spending hours in the kitchen. It may look impressive, but it’s actually really beginner-friendly. The seasoned ground beef, creamy coconut curry broth, and fluffy basmati rice all come together in one bowl, and you can easily customize the toppings with whatever you like. It’s flavorful, filling, and definitely one of those recipes you’ll want to make again when the weather cools down.

Ingredients:

0.5x

1x

2x

4x

Rice

•   1 Cup Basmati Rice

Ground Beef

•   1 Tbsp Coconut Oil or Avocado Oil
•   1 Lb 93/7 lean ground beef
•   1 1/2 Tbsp finely minced fresh ginger, divided
•   1 1/2 Tbsp finely minced garlic, divided
•   2 Tsp Cornstarch 
•   1/4 Cup Chicken Broth
•   2 1/2 Tbsp Soy Sauce
•   2 Tsp White Sugar
•   1/2 Tsp Toasted Sesame Oil  (Plus more for serving )
•   1/4 Tsp White Pepper

Coconut Curry Broth

•   2 Tbsp Red Curry Paste
•   1 Tsp Yellow curry powder
•   1 Can Coconut Milk
•   1 Cup Chicken Broth
•   1 Tbsp Soy Sauce
•   1 Large Lime
•   1/4 Cup Cilantro 

Toppings

•   Toasted Sesame Seeds
•   4 Green Onions  (Thinly Sliced)
•   Fresh Cilantro
•   Chili Crunch
•   Toasted Sesame Oil  
•   Lime Wedges

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Cook the rice.
Bring a large pot of water to a boil and generously salt the water. Add the basmati rice and boil for about 10 minutes, or until tender. Drain well, return the rice to the dry pot, cover, and let it steam until you’re ready to serve.

2. Brown the beef.
Heat the coconut oil in a large skillet over high heat. Add the ground beef and let it cook undisturbed for a few minutes so it can get nicely browned. Break it into smaller pieces and continue cooking, stirring occasionally, until browned and cooked through.

3. Make the sauce for the beef.
In a small jar or bowl, whisk together the cornstarch and ¼ cup chicken broth until smooth. Add the 2 ½ tablespoons soy sauce, sugar, toasted sesame oil, and white pepper. Mix well and set aside.

4. Season the beef.
Reduce the heat to medium. Add 1 tablespoon each of the minced garlic and ginger to the beef and cook for about 30 seconds, just until fragrant.

Pour the prepared sauce into the skillet and stir for 1–2 minutes, until it thickens, caramelizes slightly, and coats the beef. Remove the beef from the skillet with a slotted spoon and set aside.

5. Start the coconut curry broth.
Don’t wipe out the skillet—you want all those flavorful browned bits. If the pan looks dry, add a small amount of coconut oil.

Reduce the heat to low and add the remaining ½ tablespoon each of garlic and ginger. Cook for about 20 seconds.

Add the red curry paste and yellow curry powder. Stir and cook for about 1 minute, until fragrant.

6. Finish the broth.
Pour in the coconut milk, scraping up any browned bits from the bottom of the skillet. Whisk until smooth.

Add 1 cup chicken broth and bring the mixture to a boil. Let it boil for about 1 minute, then reduce the heat to low.

Stir in 1 tablespoon soy sauce, the juice from half of the lime, and the chopped cilantro. Taste and add a little more soy sauce or lime juice if needed.

7. Assemble the bowls.
Divide the basmati rice between 3–4 bowls. Add the seasoned ground beef alongside the rice, then ladle the warm coconut curry broth around everything.

Top with toasted sesame seeds, green onions, fresh cilantro, and a light drizzle of toasted sesame oil. Add chili crunch if you want a little extra heat.

Serve with the remaining lime cut into wedges and enjoy while everything is warm.

Storage

For meal prep, keep the rice, beef, and coconut curry broth in separate airtight containers in the refrigerator for up to 3–4 days. Reheat them separately and assemble your bowl when you’re ready to eat.

Recipe from @chelseasmessyapron