Thai Style Hamburger Curry

One of my favorite dishes to both cook and order is a Thai style red curry.  Fragrant with spices, coconut milk, and chilis, it’s a great combination of flavors.  Traditional Thai curries might use pork, shrimp or duck as a protein and vegetables like long beans (green beans) and eggplant.  I have been experimenting with other combinations, including things not typically found in a Thai curry, like hamburger or cruciferous vegetables like cauliflower and broccoli.  My favorite is ground beef and Brussels sprout.  It might sound strange but is a great way to incorporate available fresh produce in winter with fun flavors.  The key is to brown the hamburger before adding the curry paste, and to cook the vegetables until just tender so they don’t develop a sulfery taste.  I’m sure there are a lot of other combinations that work and it comes together in about 20 minutes for me.  I serve this over steamed brown rice, and if making a dinner for guests would add a couple of additional dishes like Thai spicy green beans. This is also a great way to use up leftover, straggling vegetables from the crisper.

Thai Style Hamburger Curry

1 pound ground beef
1/2 onion, sliced
1/2 cup carrots, diced
1 small can sliced bamboo shoots (optional)
1/2 pound Brussels sprouts, trimmed and halved
1-2 T prepared red curry paste
1 can full fat coconut milk
about 2 t Thai fish sauce
1/2 t brown sugar

In a skillet, brown the ground beef and onion in a small amount of cooking oil.  Add the curry paste and stir fry for about 60 seconds to bring out the oil in the spices.  Add the coconut milk and all vegetables.  Bring to a boil, then cover and lower the heat to simmer and simmer for about 12 minutes until the vegetables are just cooked through (not mushy).  Stir in the fish sauce and sugar adjusting the saltiness to your taste.   Serve immediately.

shared at $5 Dinners, Works for Me Wednesday, Pennywise Platter, Frugal Friday, Food Renegade, and Tempt My Tummy Tuesday