Crispy beef broth bowl

If you are looking for a meal that hits every single flavor and texture note—warm, comforting, deeply savory, creamy, and spectacularly crunchy—this is it.

Imagine deeply caramelized, ultra-crispy ground beef nestled over a bed of fluffy jasmine rice, completely surrounded by a rich, velvety, coconut-curry broth. It is a viral internet sensation for a reason: it gives you all the slow-simmered comfort of a restaurant Thai curry and comes together in under 30 minutes using a single skillet and your Large Panang Curry Kit.

The Crispy Beef

• Ground beef: 1 lb. (preferably lean)

• Garlic: 3 cloves, minced

• Ginger: 1 tbsp, grated

• Fish sauce: 1 tbsp (from your kit saving the rest for the broth)

• Palm sugar 1 tbsp (from your kit saving the rest for the broth)

• Oil: 1 tbsp (high-smoke point, like avocado or canola)

The Creamy Broth

• Thai Manna’s Panang curry paste: use all the paste from your kit

• Coconut milk: 1 full can for this recipe

• Chicken or beef broth: 1 cup (ideally low sodium)

• Lime leaves: torn, use all the leaves from your kit

• Fish sauce: ±1 tbsp (remaining from your kit, adjust to taste)

• Tamarind Juice: use all the tamarind juice from your Kit

• Palm sugar: 1 tbsp (remaining from your kit)

• Thai bird's eye chilies: from your kit, thinly sliced and adjusted for heat

The Base & Toppings

• Cooked jasmine rice: use the 2 cups from your kit, cooking as per instructions on box.

• Topping options: Sliced cucumbers, cilantro, green onions, lightly sautéed veggies, crushed peanuts (from your kit) and lime wedges

Instructions

1. Cook the Crispy Beef

1. Heat 1 tbsp of oil in a large skillet over high heat until shimmering.

2. Add the ground beef and press it flat into a single layer. Let it sear untouched for 3–4 minutes until a deeply browned, crispy crust forms.

3. Flip and break the meat into small pieces.

4. Stir in the minced garlic, ginger, 1 tbsp fish sauce, and 1 tbsp palm sugar. Cook for 2 more minutes until the sugar caramelizes and coats the beef. Remove from heat and set aside.

2. Simmer the Broth

1. In a medium saucepan over medium heat, add a spoonful of coconut milk (the thick cream from the top of the can) and the curry paste. Fry for 1–2 minutes until fragrant and the oil begins to separate.

2. Pour in the remaining coconut milk, chicken or beef broth, tamarind juice, torn lime leaves, and sliced chilies. Bring to a gentle simmer.

3. Stir in remaining 1 tbsp fish sauce and 1 tbsp palm sugar. Let it simmer on low for 8–10 minutes so the lime leaves and chilies steep into the broth.

3. Assemble the Bowl

1. Scoop a generous mound of hot jasmine rice into the center of a shallow bowl.

2. Pile the crispy, caramelized beef heavily onto one side of the rice.

3. Arrange your fresh cucumber slices, sauteed veggies and herbs on the other side.

4. Ladle the piping-hot curry broth around the base of the rice just before serving, allowing the rice to soak up the liquid. Top with a sprinkle of the peanuts from your Kit and a lime wedge to give it a tangy burst.