Thai Red Curry Ground Beef Bowls
Thai curried ground beef with a low calorie peanut sauce over rice with fried eggs and crunchy toppings.
Servings: 6 Servings
Calories: 340kcal
Ingredients
For the Beef
- ½ Tablespoon Olive Oil
- 2 pounds Lean Ground Beef
- 1 large Onion diced
- 4 cloves Garlic crushed or minced
- 3 Tablespoons (90g) Thai Red Curry Paste
- 2 Tablespoons (30g) Pickled Ginger
- 3 Tablespoons (45g) Coconut Aminos
- 3 Tablespoons (45g) Maple Syrup
- 2 Tablespoons (30g) Rice Vinegar
- ¼ cup Water
For the Peanut Sauce
- ½ cup (64g) Powdered Peanut Butter
- 2 Tablespoons (30g) Coconut Aminos
- 1 Tablespoon (15g) Pickled Ginger minced (unless using a blender)
- 2 Tablespoons (60g) Thai Red Curry Paste
- 1 Tablespoon Toasted Sesame Oil
- ½ cup Water
Instructions
- Mix the peanut sauce ingredients together in a small bowl or food processor until smooth. Set aside.
- Heat a large pan over medium-high heat with the olive oil. Once hot, add the ground beef. Brown one side for 3-4 minutes until a crust forms before breaking the beef apart and adding the onion and garlic. Mix everything together and continue cooking until the beef is fully cooked, another 5-6 minutes.
- While the beef cooks, mix the pickled ginger, curry paste, soy sauce, maple syrup, vinegar, and water together. You can use a blender or food processor for a completely smooth sauce.
- Once the beef is fully cooked, add the beef sauce and cook until the sauce begins to caramelize around the edges, about 2-3 minutes.
- Serve the beef over rice with the peanut sauce and garnish with cilantro and scallions, chopped roasted peanuts and wonton strips, lime wedges, and a Thai fried egg, if desired.
Nutrition
Serving: 6oz beef with 3 Tablespoons (45g) of peanut sauce | Calories: 340kcal | Carbohydrates: 19g | Protein: 37g | Fat: 12g