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.
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 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.