Monday, November 20, 2006

Thai-Style Ground Beef

This is from Cooking Light. I have to say that they really are geniuses at getting an essential cultural flavor down in the easiest possible way for a quick meal. Probably the best tribute to this recipe is that I didn't mention to Tom it was something new. He took a bite, his eyes widened, and he looked at me. "Wow!
This is great!"

  • I didn't have light coconut milk, just the regular sort. However, I inadvertently cut out a lot of the fat by just using a church key style can opener to poke holes in the top. This kept most of the fat in the can as it was evidently cool enough for it to be solidified.
  • I was in a tearing hurry so didn't do the leek step ... and also didn't have iceberg lettuce. No matter. It was still great.

Cooking spray
1 cup thinly sliced leek
1 teaspoon bottled minced garlic
1 pound lean ground sirloin
1 teaspoon red curry paste
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)

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. [Drain any fat, especially if, like me, you had ground chuck and not ground sirloin.]

Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes).

Add coconut 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.

Serves 8

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