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

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.

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.

Ratings & Reviews

Sugarsgirl01's Review

carenmichelle
December 11, 2014
N/A

Elizaheet's Review

jeichner
October 24, 2014
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.

AmiSeshi's Review

saralee408
July 29, 2014
N/A

AltheaVet's Review

Elizaheet
April 03, 2014
I thought this was great. I got some bagged shredded cabbage & served the thai ground beef and rice over that. It made a fantastic lunch.

EllenDeller's Review

AmiSeshi
January 25, 2014
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.

daneanp's Review

Jolene3043
October 01, 2013
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.

Tinabuchan's Review

joeymaggiesmom
August 18, 2013
N/A

bkbroiler52's Review

CoriHa
April 13, 2013
Fantastic. My young daughter enjoys this recipe also.

Valeriehung's Review

Sugarsgirl01
August 31, 2012
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.

anonymous12's Review

jenjenfirenjen
August 14, 2012
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.