Coconut Curry Bowl With Rice

A curry bowl plated with chopped cucumber, green onion, cilantro and red pepper flakes.

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This coconut curry bowl is made with savory ground meat, jasmine rice, and creamy red curry broth for an easy, flavorful dinner the whole family will love.

Prep Time10

Cook Time30

Course: Bowls, Main Course

Cuisine: Asian-Inspired

Servings:

Calories: 539kcal

Author: Olivia & Annie

Ingredients

For the rice:

1 ½ cups uncooked jasmine rice, rinsed
2 cups reduced sodium chicken broth or water

For the meat:

2 teaspoons sesame oil
1 pound lean ground meat of choice
1 tablespoon minced garlic
⅓ cup reduced sodium chicken broth
2 tablespoons soy sauce or tamari
1 tablespoon arrowroot powder or cornstarch

For the sauce:

1 can (13.5 ounces) coconut milk (full fat or lite both work)
1 cup reduced sodium chicken broth
3 tablespoons red curry paste
1 tablespoon soy sauce or tamari
1 lime, juiced

Toppings:

Diced cucumber, chopped cilantro, thinly sliced green onion

Instructions

Rinse the jasmine rice in a fine mesh strainer until the water runs mostly clear. Add the rice and chicken broth (or water) to a medium pot and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes. Remove from the heat and let it sit, covered, for 5 minutes, then fluff with a fork. Alternatively, you can also cook it in a rice cooker.
While the rice cooks, make the meat. In a small bowl, whisk together the chicken broth, soy sauce, and arrowroot powder until smooth. Set aside.
Heat the sesame oil in a large skillet over medium heat. Add the ground meat and cook for 6-8 minutes, breaking it up with a spoon, until browned and cooked through.
Add the garlic and cook for 1 minute, until fragrant.
Pour the soy sauce mixture over the meat. Stir and cook for 1-2 minutes, until the sauce thickens and coats the meat. Remove from the heat and set aside.
In a medium pot, combine the coconut milk, chicken broth, red curry paste, soy sauce, and salt. Whisk until the curry paste is dissolved.
Bring the broth to a gentle simmer over medium heat and simmer for 5-7 minutes, stirring occasionally.
Remove from the heat and stir in the lime juice. Taste and adjust, adding more salt, soy sauce, or lime juice if needed.
To assemble, divide the rice between bowls and top with the meat. Ladle the warm curry broth over the top and finish with green onion, cilantro, and cucumber if desired.

Notes

Save time/prep ahead:
- This curry bowl is a great meal prep option because each component can be prepared ahead of time.
- Cook the rice and meat and prepare the curry broth up to 4 days ahead, then store them separately in airtight containers in the refrigerator. When you're ready to eat, simply reheat and assemble your bowl with fresh toppings.
- For an especially easy dinner, you can also prepare the meat and curry broth earlier in the day and make the rice just before serving. Or you could buy microwavable rice packets and a pre-made red curry sauce.
The recipe can be found on My Fitness Pal by searching "BWB Curry Bowl." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.

Nutrition