4 servings (serving size: about 1/2 cup beef mixture and 3/4 cup rice)
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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