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.