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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (287g) Recipe makes 4 servings The following items or measurements are not included below: red curry paste 1 cup tomato sauce 1/2 cup light coconut milk |
||
| Calories 430 | ||
| Calories from Fat 106 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.8g | 18% | |
| Saturated Fat 4.7g | 23% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.7g | ||
| Cholesterol 73mg | 24% | |
| Sodium 749mg | 31% | |
| Potassium 673mg | 19% | |
| Total Carbohydrate 51.7g | 17% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 7.0g | ||
| Protein 27.4g | 54% | |
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Thai-Style Ground Beef
By: Redsie
Jan 8, 2006
A wonderful recipe from Cooking Light. A delicious way to use ground beef. You can make it spicier by using more red curry paste.
SERVES 4
Ingredients
- cooking spray
- 1 cup thinly sliced leek
- 1 teaspoon minced garlic
- 1 lb lean ground beef
- 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 teaspoons fresh lime juice
- 1 tablespoon asian fish sauce
- 3 cups hot cooked short-grain white rice
Directions
1
Heat a large skillet over medium-high heat. Coat pan with cooking spray.2
Add leek; sauté 5 minutes.3
Add garlic; sauté 1 minute.4
Add beef; cook 7 minutes or until lightly browned, stirring to crumble.5
Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes).6
Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened.7
Serve with the rice.
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- Main Ingredient > Meat > Beef > Ground Beef
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: Chef #953691
On Dec 15, 2008
This is a very delicious recipe! I like to make it a bit more spicy by adding red chili paste and sometimes substitute onions for the leeks. I make it a few times a month, as my boyfriend and I just love it 
update: added mushrooms along with a tablespoon of curry powder, and a tablespoon of minced ginger and it definitely gave it the flavor that I was looking for.
From: EinyOpi
On Dec 14, 2008
This was OK... definitely needed salt and more spice. Tasted good but we found it to be a bit bland.
From: Sandi (From CA)
On Apr 19, 2006
Out.........STANDING! I halved the recipe, substituted soy sauce for fish sauce, and used tigerduck's Red Curry Paste Red Curry Paste (another winner) and after it came together smoothly, we were rewarded with one of the most delicious dishes we ever ate! Served over rice and alongside Skipper/Sy's Stuffed Grape Leaves with Egg-Lemon Sauce by Sy Stuffed Grape Leaves With Egg-Lemon Sauce by Sy. This is going into my Encore cookbook, the one I reserve for the Best of the Best. Thank you so much for posting, Redsie! UPDATE: I just made this for the third time. It's official: My favorite ground beef recipe EVER. What an amazing dish. I feel like I owe you my first born or something.!
From: Ictinia
On Mar 6, 2006
I also made this from my Cooking Light magazine. I substituted extra lean ground turkey and served it inside butter lettuce cups with a side of steamed rice. I can honestly say I didn't expect to like it much, but it was amazing. It is definitely becoming a staple in my house.
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