TASTE
Fragrant kaffir lime leaves add zest to curry
| • | Ming's dynasty |
By Bonnie S. Benwick
Washington Post
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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. Serve with your favorite cooked noodles. Adapted from "Lemongrass & Limes," by Naam Pruitt (Favorite Recipes Press, 2006, $26.50). Editor's note: Kaffir lime leaves are available at farmers' markets, Asian markets and in Chinatown.
SPICY GROUND BEEF WITH GREEN BEANS
In a large measuring cup, combine the fish sauce and sugar and add 1/4 cup water. 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.
Makes 3-4 servings.
