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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I found this recipe in Cooking Light Magazine in January 2006 and have made it several times since then. It's become a family favorite. My husband and I fight over who gets the leftovers for their lunch. Ingredients:
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) |
Directions:
1. 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. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes). Add coconut milk, brown sugar, lime rind, lime juice, and Asian 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.
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