Thai Lamb Curry with Basmati Rice
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Ingredients & Equipment
What we send
- 3/4 cupbasmati rice
- 1/8 ouncecilantro
- 4 ouncesplum tomato
- 8 ouncesgreen beans
- 1/2 ounceginger
- 1yellow onion
- 10 ouncesground beef and lamb
- 1/2 tablespoonred curry paste
- 1 ouncelemongrass
- 1 can13.5-ounce can lite coconut milk
What You’ll Need
- canola oil
- kosher salt
- 6" small pot with lid
- 10" medium high-sided pan
- Crustacean Shellfish
- Tree Nuts
In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.
Rinse all produce. Pick cilantro leaves, discarding stems. Cut tomato into ¼-inch dice. Trim and discard ends of green beans, then cut into ½-inch pieces. Halve lime and set aside 1 half for seasoning curry; cut remainder into 4 wedges for serving. Trim and discard scallion root and thinly slice, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger. Peel onion and cut into small dice.
Brown Beef and Lamb
Pat beef and lamb dry with paper towel. Heat 1 teaspoon canola oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add beef and lamb and season with ¼ teaspoon salt. Cook, breaking up meat, until browned, about 5 minutes. Using a slotted spoon, transfer beef and lamb to a bowl, leaving fat behind in pan for the next step.
Return pan from meat to medium-high heat. When fat is sizzling, add scallion whites and light greens and onion, and sauté, stirring, until softened, 3-4 minutes. Season with ¼ teaspoon salt. Stir in curry paste to combine, about 1 minute more. Curry paste is a little spicy—you could use less, but it's what really flavors this dish!
Add lemongrass and whole ginger knob to pan with aromatics. Add coconut milk. Bring to a boil over high heat, then reduce to medium high and simmer, stirring occasionally, until liquid is reduced by half, 5-6 minutes. Then, remove and discard ginger and lemongrass. Stir in green beans and tomato and cook until green beans have softened slightly, 4-5 minutes more. Remove pan from heat.
Plate Thai Lamb Curry
Return beef and lamb to pan with curry and stir to combine. Season with ½ teaspoon salt, and squeeze over juice of ½ lime. Divide basmati rice between serving plates, top with Thai lamb curry, and garnish with cilantro and scallion dark greens. Serve with lime wedges for squeezing over. Dig in!