Batch Cooking at Its Best
Brothy rice returns in this spin combining favorite components from recent recipes like my Thai basil beef and the crunchy peanut garnish from my peanut butter noodles.
I tinkered with the ratios between broth, beef, rice, and toppings to make sure flavors and amounts were just right. And I think I nailed it.
The recipe makes a big batch of food that’s divided into eight big servings. How big? Nearly fourteen ounces each. That’s almost a pound of food for only 525 calories!
I’ve included the total macros and weights of each component so you can easily customize the serving sizes to fit your goals. I had meal prep in mind when developing this one. Hope it helps!
Thai Peanut Brothy Rice Bowls
Coconut curry broth served over steamed rice with Thai basil ground beef and a cilantro lime chopped peanut garnish.
Ingredients
For the Beef
- 2 pounds Extra Lean Ground Beef
- 2 Tablespoons Oyster Sauce
- 2 Tablespoons Fish Sauce
- ¼ cup Coconut Aminos
- 2 Tablespoons Honey
- 4 Frozen Crushed Garlic Cubes, or 4 cloves fresh garlic
- ¼ cup Water
- 1 oz Thai Basil
For the Broth
- 14 oz can Reduced Fat Coconut Milk
- 3 cups Chicken Bone Broth
- ½ cup (64g) Roasted Peanut Powder (Powdered Peanut Butter), or ¼ cup peanut butter
- 1 Tablespoon Thai Red Curry Paste, or another chili sauce/paste
For the Peanut Garnish
- 1 cup (112g) Roasted Salted Peanuts, roughly chopped
- 2 handfuls Cilantro, chopped
- 1 small Lime, zest and juice
- 1 Tablespoon Chili Crisp
For Serving
- 3 10 oz bags Frozen Steamed Jasmine Rice, or 6 cups of cooked jasmine rice
Instructions
- Make the peanut garnish by tossing the chopped peanuts together with chili crisp, lime zest and juice, and cilantro. Set aside.
- Start the broth by adding the powdered peanut butter, curry paste, and about 1/2 cup of broth to a small sauce pan over medium heat. Whisk until smooth before adding the remaining broth and coconut milk. Bring to a simmer before reducing the heat to low. Keep warm until ready to serve.
- Make the beef by browning 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. Add the remaining beef ingredients to the cooked beef and cook until the sauce thickens and the basil wilts, another 2-3 minutes.
- Serve. 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.
Notes
1 serving (makes 8) = 3/4 cup (105g) steamed rice + 3.5 oz (100g) beef + 2/3 cup (160g) broth + 1 heaping tablespoon (20g) peanut garnish
Hot tip: You can add more curry paste to increase the level of spice in the broth. I kept it on the milder side. Alternatively, you can use green or yellow curry paste if you are spice sensitive.
- 1,180g of broth
- 780g of ground beef
- 160g of peanut garnish
- 6 cups of steamed rice
- 4,210 calories
- 309g protein
- 408g carbs
- 151g fat
- 25g fiber
Nutrition
Serving: 1bowl (see notes for specific amounts), Calories: 525kcal, Carbohydrates: 51g, Protein: 39g, Fat: 19g, Fiber: 4g
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