Akka’s South Indian curry paste is a fast-track to incredible flavor in this savory fusion dish. Sweet, salty and spicy notes come together for a twist on more traditional American meat-and-tomato-sauce combos—plus you’re in charge of the spice level, so you can be sure it’s just right for every eater at the table!
Makes 4 servings.
Active Time: 15 minutes
Total Time: 20 minutes
What You Get:Green onion
What You’ll Need:Olive oil
Step 1: Roughly chop green onions, setting aside a handful of the green parts for the salad. Heat a large frying pan over medium heat with a splash of oil. Sauté the beef with the white parts of the onion until it's cooked through with no pink remaining, about 7 minutes. Use a spoon or ladle to skim off any excess fat in the pan.
Step 2: Add a heaping spoonful of curry paste to the beef and onions, stirring to help it mix in. Then add about half the can of coconut milk (more is fine, if it’s separated and hard to measure) along with a big pinch of sugar and salt. Taste and add more curry paste, coconut milk or salt as needed. Reduce heat to low and let simmer for about 5-7 minutes, then remove from heat and squeeze in the juice of one lime.
Step 3: Meanwhile, slice the cabbage into thin ribbons and put in a bowl with the chopped green onion and a handful of rinsed cilantro leaves. Drizzle with a bit of olive oil, a sprinkle of salt, and the juice from the other lime, then toss to mix.
Contains: milk, egg, wheat, tree nuts.
Note: your ground beef may arrive frozen! Thaw overnight in the refrigerator, or for same-day use, place the sealed package in a bowl of cool water and change out the water every 15 or 20 minutes until thawed, usually in under an hour.