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Nutrition Facts
Serving Size 1 (349g) Recipe makes 4 servings The following items or measurements are not included below: red curry paste 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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Menus using this recipe:

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Thai-Style Ground Beef

Recipe #150739 | 20 min | 10 min prep | add private note

⁽⁵⁸⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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
Preparation > Simple

Featured Reviews for This Recipe

From: Sharon in Podunk

On Sep 30, 2009

Pretty good--seemed like it was missing something? ginger? My DH informed me that he does not care for coconut milk, otherwise I'd make this again and put my own flavors in.

0 people found this review helpful

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From: JennyLynn99

On Mar 28, 2009

This was delicious! We cook great meals every night, and the BF said that this was one of his favorites in a while. It was outstanding! We like stuff pretty spicy so I added a little more curry paste than called for, and honestly, could have used even more. That is just personal preference though. The only other change we made was that we accidently used the whole can of coconut milk (I think 14 oz). ( That could also be why it wasn't as spicy as we thought.) It turned out so great, I'm going to keep doing it that way! It was really creamy. I served it in a shallow bowl over jasmine rice and we loved ti!

2 people found this review helpful

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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.!

9 people found this review helpful

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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.

7 people found this review helpful

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