Thai Country-Style Curry With Ground Beef and Green Beans

From Quick&Easy Thai by Nancie McDermott. Use fresh everything (basil, etc.) for best results.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2  tablespoons  vegetable oil
• 1  tablespoon garlic, coarsely chopped
• 2  tablespoons red curry paste
• 1⁄2 lb ground beef or 1⁄2 lb ground pork
• 1  cup mushroom, sliced
• 3  cups chicken broth
• 1  cup green beans, cut into 1-inch lengths
• 2  medium zucchini or 2  long Japanese eggplants, halved longwise and cut into 1-inch lengths
• 4  wild fresh lime leaves, cut into quarters (optional)
• 3  tablespoons fish sauce
• 1  tablespoon sugar
• 1⁄2 teaspoon salt
•  holy Thai basil, handful

Directions

1. Heat oil in large skillet over medium heat, add garlic, toss well. Add curry paste and cook, mashing and stirring to dissolve it, until fragrant and softened, about 2-3 minutes.
2. Crumble in ground beef and then add mushrooms. Cook, tossing often, until meat and mushrooms are browned and seasoned with curry paste, 2-3 minute.
3. Add chicken broth, green beans, zucchini, lime leaves (if using), fish sauce, sugar, and salt and bring to gentle boil. Cook 3-5 minutes, until veggies are tender and meat is cooked through. Stir in basil leaves and remove from heat. Transfer to serving dish & serve hot or warm.