Can I use peanut butter instead?

Yes, replace 1/2 cup of powdered peanut butter, according to the recipe, with 1/4 cup of peanut butter. The curry paste and coconut milk in the broth provide a peanut-butter flavor. To avoid lumps in the broth, mix the peanut butter thoroughly into the initial portion of broth before adding the other ingredients. Add the remaining broth after the peanut butter is fully mixed in.

Can I use another curry paste?

Green or yellow Thai curry paste can be used in place of red Thai curry paste. Other chili sauces or pastes can also be substituted, as suggested in the article. Substitutions are likely to affect the color and spiciness of the dish. Do not use more curry paste than the recipe directs. One suggested way to add spiciness to the broth is to add more curry paste, according to the author.

How can I use leftover Thai basil?

Add more Thai basil to a stir-fry or other quickly cooked dish near the end of cooking. Thai basil is a delicate herb that cooks quickly. It has a similar taste to the basil used in beef dishes. Do not use Thai basil as a recipe ingredient when cooking for a long time, as it will not keep its appearance. For this recipe, remove and reserve one ounce of fresh Thai basil leaves. Save the remaining Thai basil for other purposes.

Can I make these bowls ahead?

Yes, this recipe is intended for meal planning and serves eight people. Consider cooking individual components of the meal (broth, rice, beef, and peanut garnish) individually so you can easily portion them. Do not include the garnish when storing leftovers, as it will become soggy in the broth. Portion out a serving of garnish to include with each serving of leftovers when eaten. See the recipe page for details on portion sizes.

Can I double this recipe?

Yes, you should double all quantitative ingredients, including rice and other toppings, to make enough for sixteen people. Taste should be the same as the single-recipe version if you use the same ratio of broth, beef, rice, and other toppings. You might have to prepare multiple batches if your pan isn't large enough to sear the amount of beef called for in a doubled recipe. You can use the recipe yields to divide the finished dish into equal servings if desired.

Thai Peanut Brothy Rice Bowls with Coconut Curry Broth

By Emma CollinsSep 30, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Jump to recipe

Choose lean ground beef to add to this Thai peanut rice bowl recipe. Lean ground beef will help keep the topping flavorful. Side dishes and topping ingredients include jasmine rice, peanut curry broth, and chopped peanuts, cilantro, lime, and chili crisp for the topping. Multiple flavors and textures are possible.

Thai Peanut Brothy Rice Bowls with Coconut Curry Broth

The broth is made by mixing peanut powder and Thai red curry paste with chicken broth in a pot. More chicken broth and coconut milk are added to the pot in layers. Other broth ingredients are coconut aminos, oyster sauce, fish sauce, honey, garlic, water, and Thai basil. The beef is served as a sauce topping. Toppings include roasted salted peanuts, cilantro, lime, and chili crisp.

When the beef browns on one side, it can be crumbled and cooked. The basil will cook down during the simmering process. When reconstituting the broth, simmer, not boil. Browning the beef before crumbling and cooking will be difficult, and stirring may cause the ground beef to clump and prevent the peanut powder from mixing with the broth. The peanut powder may sink out of the pan.

Serve the rice to your guest. Top with beef and lots of other toppings. Pour broth around the perimeter of the dish. Offer lime wedges and extra cilantro on the side, if you wish. For more than one dish, the website offers guidance on serving sizes of rice, beef, broth, and toppings, allowing you to serve eight portions of the dish without guessing serving sizes.

Why this recipe works

Extra lean ground beef is browned before adding other sauce ingredients to provide flavor and make the beef more distinct from other ingredients.
Powdered peanut butter can provide peanut flavor to coconut soup without using much peanut butter. Peanut butter is included as one of the ingredients.
Thai basil is added to cooked beef at the end to wilt and add flavor to the dish, as well as other ingredients such as fish sauce, oyster sauce, and honey.
Roasted salted peanuts, cilantro, lime, and chili oil are mixed together as a topping to enhance the flavor of each dish with a savory, tangy, and spicy taste.
Eight servings of previously steamed frozen jasmine rice. Substitute cooked jasmine rice if not frozen.
The broth recipe includes a specific amount of coconut milk, bone broth, curry paste, and peanut powder to simplify preparation of the whole meal.

Instructions

Make the peanut garnish by tossing the chopped peanuts with chili crisp, lime zest and juice, and cilantro. Set aside.

Add the powdered peanut butter, curry paste, and about 1/2 cup of the broth to a small saucepan over medium heat.

Whisk until smooth.

Add the remaining broth and coconut milk. Bring to a simmer, then reduce the heat to low and keep warm until ready to serve.

Brown the ground beef in a pan over medium-high heat for 2-3 minutes on one side.

Once a nicely browned crust forms, break the beef apart and fully cook it.

Add the remaining beef ingredients to the cooked beef and cook until the sauce thickens and the basil wilts, another 2-3 minutes.

Plate the rice and top with the beef and peanut garnish. Ladle the broth around the edges and garnish with lime wedges and extra cilantro, if desired.

FAQ

Choose lean beef based on the recipe instructions. Prepare the beef as directed in the recipe. Use ground beef, higher-fat beef will release more fat while cooking and change the finished recipe. Avoid turning the beef while browning the first side.

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Dinner Beef Asian Thai High Protein Quick Meals

Thai Peanut Brothy Rice Bowls with Coconut Curry Broth

Name: Thai Peanut Brothy Rice Bowls with Coconut Curry Broth
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 big servings
Ingredients: 2 lb extra lean ground beef; 2 Tbsp oyster sauce; 2 Tbsp fish sauce; 1/4 cup coconut aminos; 2 Tbsp honey; 4 cubes frozen crushed garlic (or 4 cloves fresh garlic); 1/4 cup water; 1 oz Thai basil; 14 oz can reduced fat coconut milk; 3 cups chicken bone broth; 1/2 cup roasted peanut powder (64 g; powdered peanut butter, or 1/4 cup peanut butter); 1 Tbsp Thai red curry paste (or another chili sauce or paste); 1 cup roasted salted peanuts (112 g, roughly chopped); 2 handfuls cilantro (chopped); 1 small lime (zest and juice); 1 Tbsp chili crisp; 3 10 oz bags frozen steamed jasmine rice (or 6 cups cooked jasmine rice)

By Emma CollinsSep 30, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Jump to recipe

Why this recipe works

Extra lean ground beef is browned before adding other sauce ingredients to provide flavor and make the beef more distinct from other ingredients.
Powdered peanut butter can provide peanut flavor to coconut soup without using much peanut butter. Peanut butter is included as one of the ingredients.
Thai basil is added to cooked beef at the end to wilt and add flavor to the dish, as well as other ingredients such as fish sauce, oyster sauce, and honey.
Roasted salted peanuts, cilantro, lime, and chili oil are mixed together as a topping to enhance the flavor of each dish with a savory, tangy, and spicy taste.
Eight servings of previously steamed frozen jasmine rice. Substitute cooked jasmine rice if not frozen.
The broth recipe includes a specific amount of coconut milk, bone broth, curry paste, and peanut powder to simplify preparation of the whole meal.

Ingredients

Servings8

•2 lb extra lean ground beef
•2 Tbsp oyster sauce
•2 Tbsp fish sauce
•¼ cup coconut aminos
•2 Tbsp honey
•4 cubes frozen crushed garlic (or 4 cloves fresh garlic)
•¼ cup water
•1 oz Thai basil
•14 oz can reduced fat coconut milk
•3 cups chicken bone broth
•½ cup roasted peanut powder (64 g; powdered peanut butter, or 1/4 cup peanut butter)
•1 Tbsp Thai red curry paste (or another chili sauce or paste)
•1 cup roasted salted peanuts (112 g, roughly chopped)
•2 handfuls cilantro (chopped)
•1 small lime (zest and juice)
•1 Tbsp chili crisp
•3 10 oz bags frozen steamed jasmine rice (or 6 cups cooked jasmine rice)

Instructions

1
Make the peanut garnish by tossing the chopped peanuts with chili crisp, lime zest and juice, and cilantro. Set aside.
2
Add the powdered peanut butter, curry paste, and about 1/2 cup of the broth to a small saucepan over medium heat.
3
Whisk until smooth.
4
Add the remaining broth and coconut milk. Bring to a simmer, then reduce the heat to low and keep warm until ready to serve.
5
Brown the ground beef in a pan over medium-high heat for 2-3 minutes on one side.
6
Once a nicely browned crust forms, break the beef apart and fully cook it.
7
Add the remaining beef ingredients to the cooked beef and cook until the sauce thickens and the basil wilts, another 2-3 minutes.
8
Plate the rice and top with the beef and peanut garnish. Ladle the broth around the edges and garnish with lime wedges and extra cilantro, if desired.