Thai Coconut Curry Brothy Rice

Cozy, creamy and bursting with Thai flavors, this Coconut Curry Brothy Rice is pure comfort in a bowl. Sweet and savory caramelized ground beef and tender broccolini sit on fluffy rice, then get drenched in a silky red curry coconut broth.

Curry broth bowls like this one look fancy, but this is made with simple pantry staples. Ground beef broth bowls are budget-friendly and quick, which makes this an any-night-of-the-week kind of dinner.

This ground beef broth bowl has rice and broccolini along with a coconut curry broth.

Author’s Notes

Viral Curry Broth Bowls

If you loved my Brothy Rice With Chicken, this coconut curry beef brothy rice in is its richer, cozier cousin. It’s part soup, part rice bowl, and completely slurp-able.

I cannot tell you how obsessed we have been with broth bowls in our household. The Instagram and TikTok sensation has made its way into our dinner table week after week. Not only are we not tired of it, we keep making new versions of it.

We started with the Brothy Rice With Chicken with a clear, soothing ginger garlic broth, and now we are introducing a thicker, creamier coconut red curry broth inspired by Thai flavors.

After experimenting with different ingredients for the Thai curry broth, I landed on sautéing red curry paste with garlic and ginger until fragrant, then simmering with coconut milk, beef broth, fish sauce, a touch of brown sugar and fresh lime juice.

The result is salty, tangy, spicy, with a hint of sweetness, all in one spoonful. If you’ve made my Thai Red Curry Salmon, you already know how much flavor a little red curry paste packs!

The beef is no slouch either – it has a caramelized texture, and deep savory sweet flavors. Oyster sauce and brown sugar also soak right into the broth.

The best part is, you can bring this ground beef curry brothy rice in under 30 minutes. Another reason why we’ve been eating this week after week!

And if you’re all about that creamy coconut and zesty lime combo, my Creamy Coconut Lime Chicken needs to be on your list too. 🥥

Table of Contents

What Is Brothy Rice?

Brothy rice is exactly what it sounds like: cooked rice served in a generous pour of flavorful broth. It’s wetter than a typical rice bowl but heartier than a soup, so you get the best of both.

The rice soaks up all that broth as you eat, which makes every bite cozy and satisfying. This Thai coconut curry brothy rice takes the idea in a creamy, curry-loving direction.

A bowl is filled with a creamy coconut curry broth, rice, ground beef, and broccolini.

Ingredients for This Curry Beef Broth Bowls

For The Beef

Ground beef: The hearty, savory base of the bowl. It cooks quickly and soaks up all the sweet and salty seasoning. Use lean ground beef to avoid draining the excess fat that form from cooking the beef.
Garlic: Adds a punchy, aromatic flavor to the beef as it cooks.
Oyster sauce: Brings a rich, savory sweetness and helps glaze the beef.
Fish sauce: A small splash adds that salty, umami depth you find in so many Thai dishes. Don’t worry, it doesn’t taste fishy once it’s cooked!
Brown sugar: Balances the salty sauces and gives the beef a lightly caramelized, sweet-savory flavor.
Salt and pepper: Simple seasoning to round everything out.

For The Coconut Curry Broth

Garlic and ginger: Fresh aromatics that build the flavor base of the broth.
Red curry paste: The star of the broth! It brings warmth, spice and a big hit of Thai flavor. Brands vary in heat, so start on the lower end if you’re spice-shy.
Coconut milk: Makes the broth rich, creamy and silky. Canned full-fat coconut milk gives the best results.
Beef broth: Thins the coconut milk into a sippable broth and adds savory depth that pairs perfectly with the beef.
Fish sauce: This adds saltiness to the broth – a little bit goes a long way. Don’t be intimidated by its smell – because it somehow taste different when you add it to the soup (I promise!) 😉
Brown sugar: A second round of sweet to balance the curry paste.
Lime juice: Fresh lime brightens the whole pot and cuts through the richness of the coconut milk.
Salt: Add to taste at the end, since the broth and fish sauce already bring some saltiness.

For The Curry Broth Bowls

Cooked jasmine or basmati rice: Fluffy, fragrant rice that soaks up the broth beautifully. Either one works great. Feel free to use instant rice to speed up the process.
Broccolini: Tender stems and little florets that cook right in the broth and stay crisp-tender. Other veggies such as cucumbers, broccoli can be used as well.
Cilantro: A fresh, herby garnish that makes the bowl pop.
Cooking oil: Olive, avocado, canola or vegetable oil – any neutral oil you have on hand will do the trick.

How To Make Thai Coconut Curry Beef Brothy Rice

Step 1: Sear Ground Beef

Heat a skillet over medium heat. Once hot, add the ground beef, garlic, oyster sauce, fish sauce, brown sugar, salt and pepper.

Mix and break up the beef into small crumbles as it cooks. Cook until the beef is fully cooked through, then set it aside.

Beef, garlic, oyster sauce, fish sauce, salt and pepper are added to a skillet and fully cooked.

Step 2: Cook broth and Broccolini

Heat a small saucepan over medium heat with a drizzle of cooking oil. Add the garlic, ginger and red curry paste, and cook until fragrant.

Pour in the coconut milk, beef broth, fish sauce, brown sugar and lime juice. Stir and bring it to a boil.

Once the broth is boiling, add the broccolini and use the curry broth to blanch it for 2-3 minutes, until bright green and crisp-tender. Do not overcook.

All of the broth ingredients are added to a small sauce pan. Once it boils, broccolini is added and cooked for a few minutes.

Taste the broth and add salt if needed.

Step 4: Build the Broth Bowl

Time to build your beef broth bowls! Add the cooked rice to each bowl, then top with the cooked beef and broccolini. Pour the hot coconut curry broth over everything and garnish with cilantro.

Serve the curry brothy rice…and enjoy!

A spoon is scooping up a bite of beef brothy rice.

Variations And Substitutions

Protein: Ground chicken, ground turkey or ground pork all work in place of the beef. For a seafood twist, add shrimp to the simmering broth and cook just until pink.
Vegetarian: Swap the beef for crispy tofu and use vegetable broth. Use a vegetarian oyster sauce and soy sauce in place of the fish sauce.
Veggies: Regular broccoli florets, cucumbers, baby bok choy, snap peas or a handful of spinach are all great in place of the broccolini.
Curry paste: Green or yellow curry paste will give you a different, equally delicious flavor.
Broth: Chicken broth works if that’s what you have. The flavor will just be a bit lighter.
Rice: Brown rice or cauliflower rice are good options if you want to switch things up.

Make Ahead, Storage, And Reheating

Make ahead: Cook the beef, broth and rice up to 3-5 days ahead and keep them in separate containers. Add the broccolini when you reheat the broth so it stays crisp-tender.

Storage: Store the broth, beef and rice separately in airtight containers in the fridge for up to 3-5 days. Keeping the rice separate stops it from soaking up all the broth and turning mushy.

Freezing: The beef and broth can be frozen for up to 3 months. Coconut milk can separate a little after freezing, but a good whisk while reheating brings it back together.

Reheating: Warm the broth on the stovetop until steaming, then reheat the beef and rice in the microwave. Assemble your bowls and pour the hot broth over the top.

Tips and Tricks

Start with less curry paste: Curry paste brands vary a lot in heat. Start with 1 tablespoon, taste, and add more if you want extra kick.
Bloom the curry paste: Cooking the curry paste with the garlic and ginger before adding liquid wakes up its flavor. Don’t skip this step!
Use full-fat coconut milk: It makes the broth SO much creamier and richer than light coconut milk.
Season at the end: The fish sauce and broth already bring plenty of salt, so taste before adding any extra.
Go low-sodium on the broth: Low-sodium beef broth gives you more control over the final saltiness.
Break up the beef small: Smaller crumbles make every spoonful a good mix of beef, rice and broth.
Don’t overcook the broccolini: A quick 2-3 minutes keeps it bright green with a little bite.
Pick leaner beef: A leaner ground beef keeps the broth from getting greasy. If you’re not using lean ground beef, drain the excess fat form from searing the beef before adding sauces.
Add a final squeeze of lime: A little extra lime right before serving makes the flavors pop.
Be generous with the broth: This is brothy rice, after all! Ladle in enough to come partway up the rice.

Frequently Asked Questions

Can I use light coconut milk?

Yes, but the broth will be thinner and less creamy. Full-fat coconut milk gives the richest results.

Is this coconut curry brothy rice spicy?

It has a gentle warmth from the red curry paste. The heat depends on the brand you use, so start with 1 tablespoon and add more to taste.

Can I use green curry paste instead of red?

Absolutely! Green curry paste gives the broth a brighter, herbier flavor and is often a bit spicier.

What can I use instead of fish sauce?

Fish sauce brings the best Thai inspired flavors that is really not replaceable with anything else, but soy sauce is the easiest swap if you must. The flavor will be a little different, but it still adds that salty, savory depth.

Is this recipe gluten-free?

Not as written, since many oyster sauces contain wheat. Look for a gluten-free oyster sauce and check your fish sauce and curry paste labels to make it gluten-free.

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