The flavors in curry can take you to faraway places right in your own kitchen. This super easy recipe will have you on a culinary journey in a snap! Approved by Dan & Jill. 😉
Ingredients:
- 1 – pound Wild Idea Premium Ground Buffalo
- 2 – tablespoons olive oil
- 3 – tablespoons red curry paste
- 3 – tablespoons water
- 1 – onion, chopped
- 5 – mini red peppers, sliced
- 2 – tablespoons fish sauce
- 1 – can coconut milk
- ½ - cup cilantro, chopped
- 2 – slices fresh ginger (or a pinch of ginger)
- 2 – teaspoons lemongrass paste
- chopped peanuts
- cilantro and/or fresh basil, chopped
- Jasmine or Basmati rice
Preparations:
- In a heavy skillet or wok, over medium high heat add oil and crumble in the Ground Buffalo meat. Push around the pan occasionally to brown.
- Halfway through browning the meat, mix the curry paste with the water and drizzle over the meat.
- Add the chopped onion and stir to incorporate and continue to cook until the meat is nicely browned and onions are al dente.
- Add the sliced red peppers and stir to incorporate.
- Deglaze with the fish sauce, then add the coconut milk, lemongrass paste and ginger.
- Reduce the heat to medium low and simmer until desired consistency is achieved. If curry gets too thick, add a little water.
- To serve, place a scoop of rice in the center of a bowl and add the curry. Garnish with chopped peanuts, cilantro and/or basil leaves.
Photo Credit: Jill O'Brien
3 comments
Thank you Heather!
Hi Bob. I used organic sweet mini peppers, but adding a few (or to your liking) Thai red peppers would add some nice heat. I will give that a try myself next time. Otherwise – I sprinkle on a little chili flake. :)
Jill – Terrific dish, terrific flavor, but how can you go wrong with buffalo and coconut milk? Question: the ingredients list does not specify the kind of red mini-pepper. I used the only red pepper -sweet bell – I had on hand, but it left the dish lacking the kind of fire I’m accustomed to in Thai cooking. Do you have in mind the Thai red pepper? That’s what I think I’ll try next time (this Sunday).
I have to say, I’m hooked. Not only was this meal uhh-mazing, but it was pretty simple to make. Will for sure be throwing this meal of awesomeness together many more times – shall we say, “staple meal”? Yes, indeed! Thanks Jill, your recipes have brought many delicious meals to the family table – you’re my favorite go-to chef. All my love… H.B.