Coconut Curry Broth Rice Bowl

Ingredients

• chuck steak (Drawn, quartered, and seared; the transcript also refers to this as Chuck.)
• red curry paste
• beef broth
• onion (Part of the aromatics; strained out before adding the coconut milk.)
• garlic (Part of the aromatics; strained out before adding the coconut milk.)
• ginger (Part of the aromatics; strained out before adding the coconut milk.)
• 1 can coconut milk (Added during the final hour; can size is not specified in the source.)
• rice (Cooked separately and used as the base for serving.)
• green onions (Fresh, for garnish.)
• sesame seeds (For garnish.)
• chili crisp oil (For garnish and additional heat.)

Steps

1. 1

   Draw, quarter, and sear the chuck steak.

2. 2

   Cut up the aromatics: onion, garlic, and ginger.

3. 3

   Place the seared chuck and the cut aromatics into the electric cauldron or slow cooker.

4. 4

   Add the red curry paste and beef broth, then stir the pot to combine the ingredients.

5. 5

   Cover and cook on high for 5 to 6 hours.

6. 6

   When approximately 1 hour of cooking time remains, shred the chuck until tender.

7. 7

   Strain out the garlic, onion, and ginger.

8. 8

   Add 1 can of coconut milk and reduce the heat to low for the final hour of cooking.

9. 9

   Prepare the rice separately while the broth finishes cooking.

10. 10

    Serve the cooked rice in a bowl and spoon the coconut curry broth and shredded chuck over it. Add some broth to the bowl.

11. 11

    Garnish with fresh green onions, sesame seeds, and chili crisp oil.

Notes

The source does not provide quantities for the chuck, aromatics, curry paste, beef broth, rice, or garnishes, and it does not specify the coconut milk can size. The transcript states that the aromatics are strained out before the coconut milk is added. The transcript's violent language is theatrical narration unrelated to the recipe itself.

Nutrition per serving

• main
• slow-cooked
• one-pot
• soup-season
• rice-bowl
• spicy
• dairy-free