Curry Broth
This rich Curry Broth is loaded with saucy ground beef, tender noodles, fresh lime & the best crispy onion crunch.
Servings: 4 servings
Cost: $15.32
Equipment
Ingredients
Ground Beef
- 1 tablespoon coconut oil
- 1 pound lean ground beef 93/7
- 2 teaspoons cornstarch
- 1/4 cup chicken broth
- 2 tablespoons soy sauce regular, not lite
- 1 tablespoon oyster sauce (or use 1 more tbsp soy)
- 2 teaspoons light brown sugar gently packed
- 1 teaspoon toasted sesame oil plus some for topping the bowls
- 1/4 teaspoon white pepper
Curry Broth & Noodles
- 2 tablespoons red curry paste I like Thai Kitchen
- 2 tablespoons finely minced garlic
- 2 tablespoons finely minced ginger
- 1 teaspoon yellow curry powder
- 1 (13.66-ounces) can coconut milk I like Imperial Kitchen
- 1 cup chicken broth I like Swanson
- 1 tablespoon soy sauce regular, not lite
- 2 (4.58-ounce) packages Buldak noodles discard seasoning packets
Optional Toppings
- 1 large lime half for curry broth and the rest for cut into wedges for serving
- 1/4 cup finely chopped cilantro plus some for topping bowls with
- Honey roasted peanuts coarsely chopped
- Crispy fried onions
Instructions
- Brown Beef: Heat coconut oil in a large skillet over high heat. Once hot, add the ground beef and leave it undisturbed for a few minutes so it can develop some nice browned spots. Break the beef into small pieces with a wooden spoon and continue cooking, stirring only occasionally, until nicely browned all over.
- Make Sauce: Meanwhile, add cornstarch & 1/4 cup chicken broth to a wide-mouth mason jar. Secure the lid and shake vigorously until completely smooth. Add soy sauce, oyster sauce, brown sugar, sesame oil & white pepper. Shake again and set aside.
- Finish Beef: Reduce heat to medium. Shake the sauce once more, then pour it over the beef. Cook, stirring, for 1–2 minutes or until the sauce thickens, caramelizes & clings to the beef. Use a slotted spoon to transfer beef to a plate and cover with foil. Don’t wipe out the skillet. Leave any rendered fat & browned bits behind. If the skillet looks dry, add a little more coconut oil.
- Start Broth: Reduce heat to low. Add red curry paste, garlic, ginger & curry powder. Cook, stirring constantly, for about 1 minute or until very fragrant. Reduce the heat further or add a tiny splash of water if anything begins to brown.
- Finish Broth: Pour in coconut milk, scraping up all the browned bits from the bottom of the skillet, and whisk until smooth. Add chicken broth and bring to a gentle simmer. Stir in soy sauce and the juice from 1/2 of the lime. Stir in some finely chopped cilantro here too, if desired (I add about 1/4 cup). Taste and adjust with additional soy sauce or lime juice if needed.
- Cook Noodles: Meanwhile, cook Buldak noodles according to package directions, skipping the seasoning packets. Discard the packets or save them for another recipe. Drain well, then toss the noodles a few times to help keep them from sticking.
- Assemble: Divide noodles & beef evenly among 3–4 bowls. Ladle the hot coconut curry broth around everything. Top with plenty of crispy fried onions, coarsely chopped peanuts, cilantro & a very light drizzle of toasted sesame oil. Cut the remaining lime into wedges and serve alongside. Enjoy immediately!
Notes
Storage: Keep noodles, beef & broth separate in airtight containers in the fridge for 3–4 days. Reheat gently on the stovetop or in the microwave, then assemble with fresh toppings just before serving.
Nutrition
Serving: 1serving | Calories: 675kcal | Carbohydrates: 54g | Protein: 34g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 17mg | Sodium: 1920mg | Potassium: 760mg | Fiber: 3g | Sugar: 7g | Vitamin A: 300IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 6mg