Step 1: Prepare the Garnish

In a small mixing bowl, combine the chopped roasted peanuts, chili crisp, lime zest, lime juice, and chopped cilantro. Toss well to coat the peanuts in the oil and lime. Set this mixture aside, as it provides the essential flavor pop for your Thai Peanut Brothy Rice Bowls.

Step 2: Simmer the Broth

Whisk together the powdered peanut butter, curry paste, and 1/2 cup of chicken bone broth in a small saucepan over medium heat. Once smooth, stir in the remaining broth and the can of coconut milk. Bring to a gentle simmer, then reduce the heat to low to keep the liquid warm while you cook the beef.

Step 3: Brown the Beef

Heat a large skillet over medium-high heat. Add the ground beef and allow it to brown undisturbed for 2-3 minutes to develop a crust. Break the meat apart with a wooden spoon and finish cooking until browned throughout.

Step 4: Season and Serve

Add the oyster sauce, fish sauce, coconut aminos, honey, and garlic to the beef. Cook for an additional 2-3 minutes until the sauce reduces slightly and the flavors meld. Stir in the Thai basil at the very end until wilted. Serve by scooping steamed jasmine rice into bowls, ladling the creamy broth over the top, adding a generous portion of beef, and finishing with the crunchy peanut garnish.

Pro Tips

• Do not rush the beef browning process; that initial crust adds a deep, savory flavor that defines the dish.
• If the broth becomes too thick, simply whisk in an extra splash of bone broth until you reach your desired consistency.
• Fresh lime juice is non-negotiable; bottled lime juice lacks the bright acidity needed to cut through the richness of the coconut milk.
• Make sure to remove the beef from heat as soon as the basil wilts to keep the leaves bright green and fragrant.