Thai basil beef with a creamy coconut red curry broth served over jasmine rice. Garlicky, spicy, a little salty-sweet, but most importantly ready in 15 minutes.
This recipe is so delicious, I made it three times in one week, which probably says enough. The contrast is what makes it so good: crisp, savory beef against a creamy broth, with plenty of basil and heat running through.
And if you love Asian-inspired dinners, try my Creamy Gochujang Chicken Bowls, Thai Coconut Curry with Shrimp, or Chicken Dan Dan Noodles next.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO, or follow along on YouTube.
Ingredients
I make this with regular basil when Thai or holy basil isn’t available, and it still works beautifully. The ground beef cooks over high heat with soy sauce and fish sauce until glossy and caramelized around the edges, while garlic and shallots bring plenty of depth.
Chili peppers add heat, but you can swap them for thinly sliced red bell pepper if you want something milder.
For the broth, I keep things fairly light so the beef still gets to lead. Full-fat coconut milk, Thai red curry paste, chicken broth, soy sauce, fish sauce, and lime juice give you something creamy, savory, and sharp without feeling heavy.
Add rice and you’re done.
Tips
Keep the beef crisp – Transfer it to a plate once it’s deeply browned, then make the broth in the same skillet. All those browned bits go straight into the sauce.
Build the bowl your way – Serve with cucumber, shredded carrots, quick-pickled vegetables, toasted peanuts, extra basil, or lime. A fried egg on top would also be excellent.
Watch the rice – Pour the broth over just before serving so the grains stay fluffy instead of soaking up all the liquid.
Pro tip
Thai red curry pastes can vary a lot in heat and saltiness, so taste the broth before serving. Add 1 to 2 teaspoons of maple syrup if it needs a little rounding out.
Storing leftovers
Store the rice, beef, and broth separately in airtight containers in the fridge for up to 3 days.
The beef and broth can also be frozen for up to 2 months.
Reheat gently on the stovetop over medium heat, adding a splash of water if needed.
Creamy Thai Basil Beef Rice Bowls
Ingredients
- 1 ½ cups jasmine rice
- 1 tbsp neutral-tasting oil - like peanut oil
- 1.1 pounds ground beef
- 3 chili peppers - chopped, more or less to taste
- 5 garlic cloves - minced
- 3 shallots - sliced
- 1 tsp sugar
- 2 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 cup basil leaves - packed
Coconut red curry broth
- 1 can can (14 oz/400 ml) unsweetened coconut milk - full fat
- 2 tbsp Thai red curry paste - more to taste
- ½ cup chicken broth
- 1 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- ¼ lime - juiced
- toasted peanuts - for serving
Instructions
- Cook the rice according to the package directions.
- Meanwhile, mince the garlic, thinly slice the shallots, and chop the chilies, remove the seeds if you prefer less heat.
- Heat the oil in a large skillet or wok over high heat. Add the ground beef and let it sear undisturbed for 1 minute, then break it up into pieces.
- Add the garlic, shallots, and chilies. Cook for 1 minute.
- Stir in the soy sauce, fish sauce, and sugar. Cook until the beef is deeply browned and glossy.
- Add the basil leaves and toss until just wilted. Transfer the beef to a plate and set aside.
- In the same skillet, add the Thai red curry paste and cook for 1 minute.
- Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet with a wooden spoon.
- Add the coconut milk, soy sauce, fish sauce, and lime juice. Simmer for 3 minutes, then taste and adjust with more lime juice or curry paste if needed.
- Divide the rice among bowls. Pour over the coconut curry broth, then top with the crispy beef and peanuts. Enjoy!
Video
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