Rating: 4 stars
29 Ratings
  • 5 star values: 10
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1

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.

Joy Zacharia
Recipe by Cooking Light January 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

353 calories; calories from fat 16%; fat 6.4g; saturated fat 3.2g; mono fat 1.7g; poly fat 0.6g; protein 23.1g; carbohydrates 51.5g; fiber 2.8g; cholesterol 49mg; iron 6.3mg; sodium 723mg; calcium 29mg.
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