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.Print
- 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
- ¼ 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
- 1 (13.5 ounce) can full-fat unsweetened coconut milk
- Thai basil or cilantro, garnish
- 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.
- 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.
- 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.