Thai-Style Ground Beef – You might need to hunt up some new ingredients (check the international aisle), but it’s worth it. I often make several pounds at once and freeze it for later use. Great with sweet corn! Tip: Use the remaining coconut milk as some of the liquid when cooking your rice.

Giant Canola or other GFCF Cooking Spray (I just use a little oil)
1 cup thinly sliced leek (or onion)
1 teaspoon bottled minced garlic
1 pound lean ground sirloin
1 teaspoon Thai Kitchen or other GFCF red curry paste
1 cup Nature’s Promise or other GFCF tomato sauce
½ cup Taste of Thai or other GFCF light coconut milk (or mix regular coconut milk with GFCF “milk” or water)
1 Tablespoon brown sugar
¼ teaspoon grated lime rind (I just grate the whole lime)
1 ½ Tablespoons fresh lime juice (I just squeeze the whole lime)
1 Tablespoon A Taste of Thai or other Asian fish sauce
3 cups hot cooked rice
Iceberg lettuce wedges (optional)
Chopped cilantro (optional)
Chopped green onions (optional)

Heat a large skillet over medium-high heat. Coat pan with cooking spray (or oil). 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, sugar, lime rind and juice, and fish sauce; cook 2 minutes or until slightly thickened. Serve over rice and with lettuce wedges, if desired. Garnish with cilantro and green onions, if desired.



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