A rich curry broth featuring saucy ground beef, tender noodles, bright lime, and crunchy fried onions — one of my favorite comfort bowls.
Author’s Notes
The Noodle Version We’re Loving
I first developed this ground beef broth bowl for my family and quickly found it became a regular request. While we enjoy chicken and sweet corn versions too, the beef version is the favorite at our table. Because my kids are very active, I often prepare larger batches and portion them for quick meals after school or practice.
Over many tests I’ve swapped toppings, switched rice for noodles, and tweaked the beef sauce. This noodle-based curry broth keeps the comforting richness of the original but adds a slightly different texture and depth of flavor—especially when topped with fried onions and peanuts.
The combination of noodles, silky coconut curry broth, and savory beef is simple but deeply satisfying.
Curry Broth Ingredients
| Ingredients | Notes |
|---|---|
| Ground beef | Allow it to brown undisturbed at first to develop deep caramelized flavor rather than steaming. |
| Fresh garlic & ginger | Use freshly minced garlic and ginger for the best aromatic base. |
| Red curry paste & yellow curry powder | Curry pastes vary in heat; start with less and add to taste. Curry powder layers the flavor. |
| Coconut milk, chicken broth & soy sauce | Full-fat coconut milk gives a rich, creamy broth. Use a good low-sodium chicken broth and adjust soy sauce to taste. |
| Noodles (Buldak or ramen) | Discard or ignore included seasoning packets. Regular ramen or other wheat noodles also work well. |
Chelsea’s Notes
Curry Broth Bowl Topping Ideas
Toppings make these bowls exciting. Our favorite finishes for this version:
Honey roasted peanuts, crispy fried onions or shallots, fresh cilantro, lime wedges, and a light drizzle of toasted sesame oil for aroma and richness.
Storage
Store noodles, beef, and curry broth separately in airtight containers in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave and assemble with fresh toppings just before serving to preserve texture and flavor.
More Easy Ground Beef Recipes
Dinner
Ground Beef Stroganoff Recipe
Dinner
Asian Ground Beef
Dinner
Mongolian Ground Beef
Dinner
Ground Beef Ramen
Curry Broth
Equipment
- Large pot
- Large skillet
Ingredients
- 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 1 additional tbsp soy sauce)
- 2 teaspoons light brown sugar, gently packed
- 1 teaspoon toasted sesame oil, plus extra for topping
- 1/4 teaspoon white pepper
- 2 tablespoons red curry paste
- 2 tablespoons finely minced garlic
- 2 tablespoons finely minced ginger
- 1 teaspoon yellow curry powder
- 1 (13.66-ounce) can coconut milk
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 2 packages (4.58-ounce) Buldak noodles, seasoning packets discarded
- 1 large lime (half for the broth; wedges for serving)
- 1/4 cup finely chopped cilantro, plus extra for topping
- Honey roasted peanuts, coarsely chopped
- Crispy fried onions
Instructions
- Brown the beef: Heat coconut oil in a large skillet over high heat. Add the ground beef and let it sit undisturbed for a few minutes so it develops brown spots. Break it into small pieces and cook, stirring occasionally, until evenly browned.
- Make the sauce: Combine cornstarch and 1/4 cup chicken broth in a jar and shake until smooth. Stir in soy sauce, oyster sauce, brown sugar, sesame oil, and white pepper. Set aside.
- Finish the beef: Reduce heat to medium. Pour the sauce over the beef and cook, stirring, for 1–2 minutes until the sauce thickens, caramelizes, and clings to the meat. Transfer the beef to a plate and cover to keep warm. Leave the browned bits and any rendered fat in the skillet.
- Start the broth: Lower the heat and add red curry paste, garlic, ginger, and curry powder to the skillet. Cook, stirring constantly, for about 1 minute until fragrant. If it begins to brown, reduce heat or add a splash of water.
- Finish the broth: Pour in the coconut milk, scraping up browned bits from the skillet, and whisk until smooth. Add chicken broth and bring to a gentle simmer. Stir in soy sauce and the juice from half a lime. If desired, add about 1/4 cup chopped cilantro. Taste and adjust with more soy sauce or lime as needed.
- Cook the noodles: Prepare the noodles according to package directions, omitting the seasoning packets. Drain well and toss briefly to prevent sticking.
- Assemble and serve: Divide noodles and beef among 3–4 bowls. Ladle hot coconut curry broth around the noodles and meat. Top with crispy fried onions, chopped peanuts, cilantro, and a light drizzle of toasted sesame oil. Serve with lime wedges and enjoy immediately.
Recipe Notes
Nutrition (approx.)
Calories: 675 kcal |
Carbohydrates: 54 g |
Protein: 34 g |
Fat: 36 g
Nutrition information is an estimate and should be used as a guide only.