Thai-Style Ground Beef

"A wonderful recipe from Cooking Light. A delicious way to use ground beef. You can make it spicier by using more red curry paste."
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by TasteTester photo by TasteTester
photo by Redsie photo by Redsie
Ready In:




  • 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.

Questions & Replies

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  1. Captains Lady
    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!
  2. adopt a greyhound
    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 Recipe #115028.
  3. Baby Kato
    5 stars all day every day Redsie. What a great recipe. Made as written but used green onions and red sweet onions instead of the leeks. I can't get those here now... I went with what I had. They worked great in the dish. It was delicious, soft and gentle. I served it over basmati rice and garnished with toasted coconut, shredded candied ginger, sliced green onions, cilantro and sesame seeds. What a memorable meal, I can't wait to make this again. Thanks so much for sharing.
  4. cuppycakes
    Used onions instead of leeks and increased to 2 cups. Used 3 tablespoons of curry paste because 1 teaspoons is nothing. I didn't have lime rind so I didn't add it. But it was quick and delicious.
  5. Lillian P.
    This is a very good basic recipe, thanks for sharing. I added more curry paste and used coconut cream based on availability. I also added sriracha sauce to make it more spicy, and added tofu and a handful off peas (i know it veers away from being Thai) just to add color :)


  1. Nizzy28
    This is a very delicious recipe! I like to make it a bit more spicy by adding red chili paste and sometimes substitute onions for the leeks. I make it a few times a month, as my boyfriend and I just love it :) update: added mushrooms along with a tablespoon of curry powder, and a tablespoon of minced ginger and it definitely gave it the flavor that I was looking for. :)
  2. Julie
    Added 2 TBSP red curry for a total of 3 TBSP Substituted red onion for leek Substituted lemon juice and zest for lime.
  3. Deb Wolf
    This is very good; I'm adding it to our list of recipes to make again. I made a few very minor changes: substituted onion for leek (hard to find here), curry powder for paste, forgot the brown sugar, and a dab of anchovy paste stood in for the fish sauce. I added freshly grated ginger. Served over jasmine rice, it was quick and very tasty. Next time I will reduce the tomato sauce.
  4. Kittencalrecipezazz
    oh gosh this is so good! I made a few amount adjustments to this, I increased the amounts on the garlic, curry paste, and used 2 onions in place of the leeks, I also added in 1 tablespoon crushed red chili flakes (the hotter the better!) this was made as a take-home meal for my DS and was thoroughly enjoyed, thank you Reds, I will be making this again soon!
  5. doggy momma
    Exceptional!! Ate this with jasmine rice and Thai Style Slaw (Recipe #115028). Worked really well together. We also made this with ground turkey instead of beef.


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