Sunday, January 25, 2015

Ground Beef Coconut Curry with Peppers

I was looking through the cabinet trying to figure out what to cook and decided to use up some of the coconut milk sitting in the cabinet.  I still had lots of peppers from the market and ground beef, so those were going in.  I buy spices at the market and have accumulated quite a variety of curry types.  I decided to use some Thai curry for this, but any would do.  I also had a head of cabbage that really needed to be used.  Those were my starts and this is what I came up with.


1Tbsp coconut oil
1lb ground beef
1 medium onion, diced
1 large red bell pepper (or any other color if you want), diced
1 fresh green jalapeno, diced
1 fresh red jalapeno (or another green if that's what you have), diced
1 poblano pepper, diced
1/2 tsp salt
1 1/2 tsp fine ground pepper
1 tablespoon curry powder
1 tablespoon tumeric
1 tablespoon fresh grated ginger
juice from 1/2 lemon
1 can coconut milk.  I used Trader Joe's. 
1/2 teaspoon ancho pepper (or other spicy pepper powder)
1 8oz can tomato sauce
1 tablespoon sugar if desired
Steamed cabbage, rice or anything else you want to serve it over.

Prepare the cabbage (or rice, or whatever)
Brown the beef in the coconut oil and get your veggies ready.  I don't add them first because I like them to retain some crispness.  If you want them to be cooked a bit more, then add them first for a minute or three before browning the beef.
Add the tomato sauce & spices.  You can grate the ginger directly into the skillet to taste or do it ahead of time to measure it.  Turn down the heat.  

If you want it a bit sweet/spicy then add the sugar.  It's not really necessary but some people like it.

Add the coconut milk and let it heat up.  Add the lemon juice and then serve over the cabbage.

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