Friday, December 01, 2006

Tied Up Thai-Style

I have been tied up with subbing at the school all week. Today, I am tied up with neglected work at the office. I decided to continue the theme and go with Thai-Style Ground Beef for dinner tonight. It will be a Tied Up Thai-Style Day.

Thai-Style Ground Beef is a recipe that I discovered from Cooking Light. It was promoted as a jazzed up version of sloppy joes that was quick, easy and nutritious for families on the go. We serve it on a bed of steamed rice with a simple salad of romaine tossed with cilantro and green onions and dressed with lime juice, but it could just as easily be sandwiched in a toasted bun just like regular sloppy joes. The magazine article also suggested that romaine or butter lettuce leaves could serve as a "wrap" for this flavorful meat mix.

This recipe was one of our first experiments using curry and coconut milk. It was well received by Hubby and given the blessing to be repeated. Like a traditional sloppy joe, this dish is a bit sweet with spices punching it up. We enjoy it and have included it in our regular recipe rotation because of its perfect combination of ease and great taste. We like to be Tied Up Thai-Style.

Thai-Style Ground Beef
1 cup thinly sliced leeks
1 teaspoon minced garlic
1 pound lean ground beef
1 teaspoon red curry paste
1 cup tomato sauce
½ cup light coconut milk
1 tablespoon brown sugar
¼ teaspoon grated lime zest
1 ½ teaspoons fresh lime juice
1 tablespoon Asian fish sauce
3 cups hot cooked white rice

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 milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened. Serve with the rice. (Serves 4)

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