This dish appeals to adults and kids alike, which answers Sasha Wall's challenge to prepare one dinner that satisfies the whole family. Serve with lime wedges. Enjoy leftovers with warm tortillas.
1 cup thinly sliced leek
1 teaspoon bottled minced garlic
1 pound lean ground sirloin
1 teaspoon red curry paste (such as Thai Kitchen)
1 cup tomato sauce
1/2 cup light coconut milk
1 tablespoon brown sugar
1/4 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
3 cups hot cooked short-grain rice
Iceberg lettuce wedges (optional)
Chopped green onions (optional)
How to Make It
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 and lettuce wedges, if desired. Garnish with cilantro and green onions, if desired.
Awesome with a few tweaks...
I wouldn't really call this a "Thai" dish, I was expecting it to be like a larb, but it wasn't. It With the tomato it has more or an Indian taste than Thai. It is very delicious though. We added a small amount of thai red chilis to get it some more heat (about a Tbsp finely chopped) that we added while it was cooking. The coconut milk is a little sweet so the chilis help cut the sweetness.
My husband loves this recipe; he eats two servings, leaving one for me and one for next day's lunch. Sometimes I use part beef and part humanely-raised pork. Even doubling the curry paste isn't quite enough for us though--I use a heaping tablespoon and we add sambal olek at the table, as well as more limes to squeeze over the top. Fresh basil is a nice addition if you have it. I serve this with rice and a hot vegetable such as stir-fried bok choi, peppers & ginger, or stir-fried snow peas or zucchini with sesame seeds.
Meh. Love Thai food. Love curry. This was just boring. I even doubled the coconut milk and used a couple of tablespoons of tomato paste vs. the tomato sauce. The flavors just didn't meld well. Plenty of much better thai-inspired dishes out there. Won't make this one again.
My husband and I really loved this recipe. We added 1 cup of coconut milk, large tablespoon of curry, and a can of diced tomatoes.
The real reason this recipe gets a five star from me is that my 3 boys (ages 5, 3, and 2) ate without complaint. My 3 year old said it was "spicy" but was happily eating one bite and then taking a sip of milk.
As others suggested, I also used more coconut milk, curry, and fish sauce and used less tomato sauce. I thought this turned out great. I did not serve with lettuce wedges. Just with rice. Looking forward to the next time I make it.
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