Recipe: Spicy Ground Beef with Green Beans (thai)

SPICY GROUND BEEF WITH GREEN BEANS

"You won't need coconut milk for this kind of curry, but do try to find kaffir lime leaves, which finish the dish with their unusual flavor."

1/4 cup fish sauce
1/4 cup water
3 tablespoons sugar
2 to 3 tables poons canola oil
1/4 cup red curry paste
1 pound very lean (93 percent) ground beef
2 cups green beans, cut diagonally into 1- or 2-inch pieces
2 tablespoons very thinly sliced kaffir lime leaves, rinsed and patted dry (optional)
hot cooked noodles
shredded scallions (optional garnish)

In a large measuring cup, combine the fish sauce, water and sugar and mix well (the sugar does not need to dissolve completely). Set aside.

Heat the oil in a wok or large skillet over medium-high heat until it shimmers. Add the curry paste and stir to combine, then add the ground beef and stir until well coated with the curry-oil mixture. Cook, stirring often, for 5 minutes or until the meat shows no trace of pink and appears crumbly.

Add the beans and the fish sauce mixture to the beef mixture and stir to combine. Cook, covered, for 7 to 8 minutes or until the beans are crisp-tender.

Add the kaffir lime leaves, if desired, and stir to combine.

Divide among individual bowls and serve hot. Serve with your favorite cooked noodles and maybe some shredded scallions on top.

Makes 3 to 4 servings
Adapted from source: Lemongrass & Limes by Naam Pruitt