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coconut curry beef bowls
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Ground Beef Coconut Curry Bowls

These Ground Beef Coconut Curry Bowls are loaded with sweet soy-glazed ground beef and veggies, then topped with a rich, creamy coconut curry broth. Ready in about 35 minutes, this easy weeknight dinner is packed with flavor and comes together in just two pans!
Author Erin Antoniak

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

Coconut Broth

  • 13.5 oz can coconut milk
  • 3 tablespoon red curry paste
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • ¼ teaspoon dried ginger

For serving

  • 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!

Notes

  • 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.