Prep 10 mins
Cook 10 mins
A wonderful recipe from Cooking Light. A delicious way to use ground beef. You can make it spicier by using more red curry paste.
- cooking spray
- 1 cup thinly sliced leek
- 1 teaspoon minced garlic
- 1 lb lean ground beef
- 1 teaspoon red curry paste
- 1 cup tomato sauce
- 1⁄2 cup light coconut milk
- 1 tablespoon brown sugar
- 1⁄4 teaspoon grated lime rind
- 1 1⁄2 teaspoons fresh lime juice
- 1 tablespoon asian fish sauce
- 3 cups hot cooked short-grain white rice
- Heat a large skillet over medium-high heat. Coat pan with cooking spray.
- Add leek; sauté 5 minutes.
- Add garlic; sauté 1 minute.
- Add beef; cook 7 minutes or until lightly browned, stirring to crumble.
- Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes).
- Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened.
- Serve with the rice.
This wasn't quite as quick a lunch as I had hoped for but it was a totally different use of ground beef than just the usual. Fairly well flavored but needed more heat so I added about 1/2 t of sriracha. Served it to DH over rice noodles and myself over pasta. Rice noodles were clearly the better choice. Sprinkled with cilantro, it was a very decent dish!
I used regular onion in place of leeks but this was great. I may use less fish sauce next time and more curry paste. No rice but went great with Thai Slaw Salad.
First time in months I've made something that all four of us love (2 adults, 2 teenagers). I had to sub in regular onions, and I added more red curry for a stronger curry flavor. It's like eating a curry-flavored sloppy joe! I can see making it without the lime if I happen to be out at the time, but the lime just adds so much depth to the flavors I think it's worth it to have them on hand all the time now. Definitely going into my regular rotation.