- 4
0/5
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Ingredients
- 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 cilantro
- Chopped green onions (optional)
Preparation
Step 1
1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add leek; sauté 5 minutes. Add garlic; sauté 1 minute.
2. 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).
3. Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened.
4. Serve with the rice and lettuce wedges, if desired. Garnish with cilantro and green onions, if desired.
Notes: This was really quite good and very easy to make. Served with rice and Thai Cabbage Slaw.