Name: Thai red curry ground beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz 93% lean ground beef; 1/4 cup jasmine rice; 2/3 cup water; 1 tbsp red curry paste; 3 tbsp light coconut milk; 3 oz green beans, trimmed and halved; 1.5 oz red bell pepper, sliced into thin strips; 3/4 tsp fish sauce; 3/4 tsp lime juice; 1 1/2 tsp fresh Thai basil, torn

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice and 1/2 cup of the water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, place a nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a spoon, until the pieces are lightly browned and no pink remains, about 5 minutes. Done when opaque and browned in the center, 160°F.
Push the beef to the side of the skillet. Add the red curry paste to the empty space and cook for 1 minute until fragrant. Stir to combine the paste with the beef.
Stir in the light coconut milk, green beans, bell pepper, and the remaining 1/4 cup of water. Bring to a simmer, then reduce heat to medium-low and cook uncovered for 8 minutes until the vegetables are tender-crisp and the sauce coats the beef.
Stir in the fish sauce and lime juice. Cook for 1 minute to meld flavors. Fold in the torn Thai basil and serve alongside the fluffed jasmine rice.

Nutrition

Ingredients

Instructions

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