This comforting bowl of Thai beef and broccoli curry takes minutes to make in an instant pot or on the stovetop.
When it’s cold outside, I’ll make one of the following for dinner: casserole, curry, or a one-pot meal. Food is how I cope with the cold. When I get home from work (after walking what seems like a mile in the bitter cold just to get to my car), I immediately take a hot shower, put on my coziest pajamas, and then head to my favorite place: the kitchen.
I know it might sound silly, but there’s something about the kitchen that makes me feel… powerful. I love being able to create delicious food that makes me feel good. My latest comfort food creation: Thai beef and broccoli curry.
This curry is savory, flavorful, and comforting. It calls for Thai green curry paste, fish sauce, and coconut aminos which add so much wonderful umami flavor to this dish. I also use a good amount of broccoli in this recipe: 2 stalks. Broccoli is my “comfort vegetable” – it’s right up there with potatoes. I love the texture that it adds to the soup, but more importantly, I love the flavor. If you’re making this in an instant pot, cut the broccoli into large florets.
West Virginia temperatures have been in the single digits lately, so we’ve been eating our fair share of warming food. This past weekend, I took a little break from the kitchen and handed my best pots and pans over to the husband. Roby wanted to cook for me for Valentine’s Day weekend. He’s actually a good cook (so good that I’ve almost forgotten about the time he wrapped two small salmon filets in an entire pack of bacon and called it dinner) especially when it comes to cooking seafood or grilling. On Friday night, Roby made grilled chicken tacos and mahi-mahi tacos. They were delicious. Then for Valentine’s Day, we braved the cold to visit our favorite restaurant in Morgantown, Table 9. Here’s a picture of us on a snowy Valentine’s night:
It’s still snowing here in Morgantown, which means there will certainly be a hearty curry on the menu this week. If you’re thinking about making this Thai curry – let me know what you think! You can also check out my other Thai food recipes here.
Thai Beef and Broccoli Curry
Thai Beef and Broccoli Curry
Ingredients
- 2 tablespoons oil
- 1 onion diced
- 4 tablespoons Thai green curry paste adjust to taste
- 2 teaspoons ginger paste or 2-inch knob ginger minced
- 2 teaspoons garlic paste or 2 garlic cloves minced
- 1 serrano pepper minced
- 1 pound ground beef
- 3 tablespoons soy sauce tamari or coconut aminos
- 2 teaspoons fish sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ÂĽ teaspoon turmeric
- ½ cup beef or chicken broth adjust to desired consistency
- 2 stalks of broccoli approx. 1 pound, remove woody section then chop stems and cut into large florets
Add later:
- 1 13.5 ounce can full-fat unsweetened coconut milk
- Thai basil or cilantro garnish
Instructions
Instant Pot:
- Press sauté, add oil and once it heats up, add the onion and cook 5-6 minutes or until it begins to brown.
- Add the garlic, ginger, green chili, green curry paste and stir-fry for a minute, then add the ground meat and cook until the meat is browned.Â
- Add the broth, soy sauce/tamari, fish sauce, salt, pepper, turmeric, and broccoli to the pot and mix well.
- Secure the lid, close the pressure valve, and cook for 2 minutes at high pressure.
- Quick-release pressure.
- Stir in the coconut milk and Thai basil/cilantro.
- Serve with jasmine rice.
Stovetop:
- Add the oil and onions to a dutch oven and cook for 10 minutes, or until the onions begin to turn golden.
- Add the curry paste, ginger, garlic, and chili pepper and stir for a minute.
- Next, add the ground meat, soy sauce/aminos, fish sauce, salt, pepper, and turmeric and cook until the meat is nearly brown.
- Add the broth (use more broth if you prefer a soupier dish), reduce the heat to low-medium and cover the pot with a lid, and let it simmer for 5 minutes.
- Add the broccoli florets and coconut milk to the pot, cover, and cook for another 5 minutes, or until the broccoli is tender.
- Remove the lid, increase heat to high and simmer for 2-3 minutes.
- Garnish with Thai basil or cilantro.
James says
Just this moment got up from the table eating this and it was absolutely amazing. The only thing I changed was used a jalapeno instead of serrano pepper (couldn’t find one), and added lime juice (the lime juice brings that perfect flavor). Thank you for the recipe as it will be repeated again for sure and I’m really looking forward to trying your other ones as well.
My Heart Beets says
James, that’s so great to hear! Thank you for letting me know how this turned out for you 🙂 Love the addition of lime! I can’t wait to hear what you think of any other recipes you try from my blog!
Dayna says
This recipe is on regular rotation in our house, so I figured I would finally rate it. Oh, how I love it. It is so flavorful and just good for the soul!
My Heart Beets says
Dayna, I’m so happy to hear that! Thank you for rating it and letting me know how much you love it! 🙂
Clare Stedman says
Delicious ! This will be a keeper!
My Heart Beets says
Glad you liked it, Clare!
Joyce says
Going to have to try this, but I am allergic to beef. I have some goat stew meat, I think this will work well, with this recipe. Thanks
My Heart Beets says
I’m sure goat stew meat will be delicious! Let me know how it turns out for you 🙂
Lisa says
This was so delicious and easy to make! Perfect for a quick & hearty meal during the week. Hubby & I loved it and ate it two days in a row, (He does not normally eat leftovers, lol).
My Heart Beets says
Lisa, thank you for letting me know how it turned out for you and your hubby! 🙂 So glad you guys liked it!
Marie says
I made this tonight, it is delicious!! Thank you for thr recipe! 🙂
My Heart Beets says
Marie, so glad you liked it!
Valerie says
Just made your Thai Beef and Broccoli Soup last night. It was very tasty, warm and filling 🙂 I toned down the fat and calories by using 1 can of “light” coconut milk, and then after tasting, decided to add 1/4 can of full fat coconut milk. I have no doubt that I would have preferred your recipe, as written, but with auto-immune thyroid, I am always challenged with weight maintenance.
Also, thank you for creating this food blog, too! I have always wanted to learn more about Indian foods, but feel intimidated by some ingredients. I especially enjoyed your explanation of “Meat Masala,” included with your recipe. My Heart Beets is helping me to gain courage to make more variety of dishes at home.
My Heart Beets says
Valerie, that’s great! I’m so glad you liked the soup 🙂 Also, I’m glad you’re interested in Indian food! Once you have the spices you need, Indian cooking is a breeze! I suggest trying my Indian Ground Beef curry or my Butter Chicken – they’re good intro dishes. Let me know what you think if you try a recipe!
Ann says
I, too, have been able to re-introduce dairy on a very limited basis. I have also tested myself with gluten, and don’t seem to react to that anymore either. Like you, I don’t intend to do any of it on a regular basis, but it has been nice to be able to indulge, like a “normal person” occasionally in restaurants. The only thing I’ve really missed being dairy and gluten free for the past few years is the occasional dinners out in restaurants. I agree that it’s definitely a testament to the fact that our guts can and do heal. The body is a wondrous thing!
I just wanted to let you know that I’ve tried, and loved, your Indian-style pulled pork! LOVE, LOVE, LOVED it!! I’ll be making it again, and plan to use your tomato sauce base that you added to the pork to make an Indian-style barbeque sauce!
Any chance you’ll come up with a paleo-style Chicken Tikka Masala? Do you think it would be good with coconut milk as a sub for the dairy milk?
My Heart Beets says
Ann, I’m glad to hear that you’ve been able to re-introduce some dairy too! Also, I’m so happy to hear that you like my pulled pork recipe 🙂
As for Chicken Tikka Masala, I am working on an Indian food eBook and that recipe is definitely in there! I hope to release it in March or April, so stay tuned!