This heavily seasoned beef stir-fry is one part Thai curry dish, one part taco meat. And entirely delicious.
The trick for getting deep, bold flavors with almost no effort are three key ingredients — Thai red curry paste, coconut milk and freshly squeezed lime juice.
The curry paste, which can be found in grocer’s Asian or ethnic aisle, is a thick, red seasoning that can be used to add heat to soups, stews, cooked rice and stir-fry dishes.
Unlike hot peppers, the heat of the curry paste won’t clear your sinuses. This is more of a lingering, deeper heat. If you prefer milder tastes, start with 1/2 tablespoon and taste your way up.
The coconut milk (usually found in the same section as the curry paste) not only adds lush body to this dish, but the fat also acts as a balance to the heat.
The lime juice cuts through both the curry paste and coconut milk with refreshing acidity.
Any hardy greens would work: chopped baby bok choy, thinly sliced green cabbage or kale.
Red curry beef
2tablespoons canola oil
1-1/2tablespoons red curry paste
1tablespoon soy sauce
1tablespoon sugar
1pound lean ground beef
1/4cup coconut milk
6scallions, thinly sliced
15-ounce bag baby spinach
Zest and juice of 1/2 lime
1/2cup shredded fresh basil
1/2cup crushed unsalted peanuts
In a large, deep skillet over medium-high heat, combine the oil, curry paste, soy sauce and sugar. Cook until fragrant, about 1 minute. Add the ground beef and saute until cooked through, about 8 minutes.
Stir in the coconut milk. Return to a simmer. Mix in the scallions and spinach and continue cooking until the greens are just wilted, about 2 to 3 minutes.
Mix in the lime juice, zest and basil. Serve over rice, garnished with peanuts. Makes 4 servings.
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