These Ground Beef Coconut Curry Bowls have become one of my favorite ways to turn a pound of ground beef into something that feels totally different from a typical weeknight dinner. Between the sweet-and-savory beef and veggies and the rich, creamy coconut curry broth ladled right on top, this one tastes way more special than the 35 minutes it takes to make.
If you love bold, Asian-inspired flavors like this, my Teriyaki Beef Bowls are another favorite in my house.
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Saucy Ground Beef Coconut Curry Bowls
I love recipes that make ground beef feel exciting again, and these bowls do exactly that. The beef and veggies cook down in a sweet soy-honey glaze while a separate coconut curry broth simmers alongside it, so you get two layers of flavor in every single bite instead of one flat sauce over everything.
This one is actually inspired by my Coconut Curry Shrimp, just swapped out for a ground beef version that's even easier to pull together on a busy night. It's also one of those brothy rice bowls that's all over TikTok right now, and honestly, I get the hype. There's something about that saucy, brothy bowl situation that's so, so good.
This is one of those recipes I make on repeat because it comes together almost entirely in two pans and reheats beautifully for lunches during the week. If you're building out a rotation of easy Asian-inspired dinners, my Healthy Cashew Chicken and Thai Chicken Curry Soup are two more I'd recommend adding to the list. And my Asian Chicken Crunch Salad is great to go on the side of any of them!
Why You’ll Love This Recipe
- Two sauces, double the flavor. The soy-honey glaze on the beef and the coconut curry broth work together instead of competing, so every bite has depth.
- Ready in about 35 minutes. Perfect for a weeknight when you want something that feels a little more elevated without extra effort.
- Great for meal prep. The beef, broth, and rice all hold up well in the fridge for easy lunches later in the week.
- Budget-friendly. Built on a pound of ground beef and pantry staples, this recipe stretches easily to feed a family.
- Customizable heat level. Add chili crisp or red pepper flake at the end so everyone can adjust the spice to their liking.
Ingredients Needed To Make Ground Beef Coconut Curry Bowls
Here’s a little bit about everything that goes into Thai beef curry bowls:
Beef and veggies
- Rice: Long grain white rice is the base of these bowls. Jasmine or basmati both work great here.
- Ground beef: I prefer 90/10 for the best balance of flavor without excess grease, but 85/15 works too.
- Vegetables: You'll need onion, bell pepper, and snap peas for this recipe.
- Soy sauce: Use tamari to keep this recipe gluten-free.
- Honey: Balances the salty soy sauce with a touch of sweetness.
- Rice vinegar: Adds brightness to cut through the richness of the dish.
Coconut broth
- Coconut milk: Use full-fat canned coconut milk for the creamiest, richest broth.
- Red curry paste: The main flavor base of the broth! Look for it near the international foods section of your grocery store.
- Soy sauce: Rounds out the broth with a savory, salty note.
How to Make Ground Beef Coconut Curry Bowls
- Prep rice and brown the beef. Prepare the rice according to package instructions and set aside. Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the ground beef and break it up.
- Add the veggies. While the beef is still slightly pink, add in the onion, bell pepper, and snap peas. Cook for 4-5 minutes, or until the veggies have begun to soften and the meat is no longer pink. Stir in the garlic and cook for another minute.
- Build the sauce. Add in the soy sauce, honey, sesame oil, rice vinegar, and dried ginger. Reduce the heat to medium and let the sauce reduce and thicken for 6-7 minutes, stirring occasionally.
- Make the coconut broth. In a small sauce pot over medium heat, add the coconut milk. Whisk in the red curry paste, sesame oil, soy sauce, and ginger. Let simmer for 5 minutes, stirring occasionally.
- Assemble the bowls. Build bowls by layering the rice, beef and veggies, and ladling the coconut broth over the top.
- Top and serve. Top with sliced cucumbers, then sprinkle with sesame seeds and green onion. Add chili crisp or red pepper flake for more spice, if desired.
Erin's Expert Tips
From my kitchen to yours
- Let the sauce fully reduce. Giving the beef sauce the full 6-7 minutes to thicken helps it cling to the meat instead of pooling at the bottom of the bowl.
- Shake the coconut milk can before opening. This helps evenly distribute the cream and liquid for a smoother broth.
- Prep your toppings first. Slice the cucumber and green onion before you start cooking so assembly is quick once everything is ready.
- Taste and adjust the broth. Depending on your curry paste brand, you may want a touch more soy sauce or ginger to balance the flavor.
- Storing leftovers: Store the beef mixture, coconut broth, and rice in separate airtight containers in the fridge for up to 4 days. Reheat each component separately on the stovetop or in the microwave, then assemble fresh with cold toppings like cucumber before serving.
Frequently Asked Questions
Below are some common questions about this beef curry bowl recipe. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Yes, beef pairs beautifully with coconut curry! The richness of the beef balances the creamy, slightly sweet coconut broth, and it holds up well against bold curry flavors without getting lost.
Yes, the beef mixture and coconut broth both freeze well on their own for up to 2 months. I recommend cooking fresh rice and toppings when you're ready to serve for the best texture.
Green curry paste or yellow curry paste can both be used in its place, though the flavor and heat level will vary slightly. Yellow curry paste is the most mild, followed by red curry paste and then green curry paste which is the spiciest.
As written, this recipe has mild heat from the curry paste. You can control the spice level by adjusting the amount of curry paste or adding chili crisp at the end.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
if you liked this recipe, try these!
Find more easy bowl-style dinners here:
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Ground Beef Coconut Curry Bowls
Ingredients
- 1 cup rice uncooked
- 1 tablespoon olive oil
- 1 lb ground beef I prefer 90/10
- 1 small yellow onion diced
- 1 small red bell pepper diced
- 1 cup snap peas diced small
- 2 cloves garlic minced
- 3 tablespoon soy sauce
- 2 tablespoon honey
- 2 teaspoon sesame oil
- 1 tablespoon rice vinegar
- ½ teaspoon dried ginger
- 13.5 oz can coconut milk
- 3 tablespoon red curry paste
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- ¼ teaspoon dried ginger
- Mini cucumber slices
- Sesame seeds
- Green onion
- Chili crisp or red pepper flake
Instructions
- Prepare rice according to package and set aside.
- Heat a large skillet over medium-high heat and add olive oil. Once hot, add ground beef and break up.
- While beef is still slightly pink, add in onion, peppers, and snap peas and cook for 4-5 minutes or until veggies have begun to soften and meat is no longer pink.
- Add in garlic and cook for another minute.
- Add in soy sauce, honey, sesame oil, rice vinegar, and dried ginger.
- Reduce heat to medium and let sauce reduce and thicken for the next 6-7 minutes, stirring occasionally.
- Heat a small sauce pot over medium heat and add coconut milk. Then whisk in red curry paste, sesame oil, soy sauce, and ginger.
- Let simmer for 5 minutes, stirring occasionally.
- Build bowls by layering white rice, beef and veggies, and ladling coconut broth over the top.
- Top with sliced cucumbers, then sprinkle with sesame seeds and green onion, and you can even add sriracha for more spice!
- Shake the coconut milk can before opening. This helps evenly distribute the cream and liquid for a smoother, richer broth.
- Let the beef sauce fully reduce. Giving it the full 6-7 minutes helps the sauce cling to the meat instead of pooling at the bottom of the bowl.
- Adjust the spice to taste. Add extra red curry paste to the broth or top with chili crisp for more heat.
- Store components separately. Keep the beef mixture, coconut broth, and rice in separate airtight containers in the fridge for up to 4 days, then reassemble with fresh cold toppings before serving.
Nutrition
Per serving. Nutrition is an estimate.
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