… but my new issue of Food & Wine came last week and I just had a chance to open it up yesterday afternoon.  “What to Cook Next” is my favorite column every month; I always see some hot new recipe I need to cook like, ASAP.  Today, it’s ground beef curry.  Don’t turn up your nose — if you like coconut curry, you’re going to like this, too.

And it’s made with lean sirloin, so it’s not really that awfully bad for us.

(Another one:  lie to myself less often.)

In the interest of being truthful, I will tell you that my kids hated this didn’t especially love this dish.  However with my newfound patience and niceness, I made them an alternate meal and didn’t even get upset.  But maybe they should resolve to be more open-minded about my cooking.

KEEMA BEEF CURRY
Serves:  4-6
Source:  Food & Wine Magazine, January 2012.  p. 44-45.  Recipe by Julie Sahni

1 T. canola oil
1 1/2 lbs. ground sirloin (sale: Fresh Source Organic Ground Beef)
1 large yellow onion, minced
2 T. fresh minced ginger
2 large garlic cloves, minced
1 1/2 T. curry powder
Kosher salt and freshly ground pepper
1 large Yukon Gold potato, peeled and 1/2″ dice **see notes
1 1/2 c. chicken broth (sale: Emeril’s Stocks)
1 14 oz. can unsweetened coconut milk
1 14 oz. can diced tomatoes with their juices (sale: Red Gold Brand)
1 1/2 c. frozen peas **see notes
Chopped cilantro, warm naan and steamed rice, for serving

In a large, deep skillet, heat the oil.  Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes.  Add the onion, ginger, garlic, and curry powder and season with salt and pepper.  Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes.  Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil.  Cook over moderate heat, stirring occasionally, until potato is tender, about 15 minutes.

Using the back of a spoon, lightly crush some of the potatoes.  Add the peas and cook just heated through.  Serve in bowls with cilantro, naan, and rice.

**NOTES:  1).  If you’re wondering:  “keema” means minced.  2).  I used two potatoes, because I’m of the mind that where one is good, two must be better.  Also 3).  I’m sorry to say, next time I make this, I won’t add the peas.  I didn’t care for them in this dish.  But you might.  So add them if peas are your thing! 

I nearly scrapped the whole thing, but earlier I had run into a friend (and loyal FFF reader) who asked (as she always does, ‘cause she’s really sweet), “What’s for dinner tonight??” When I told her about the curry, she said she couldn’t wait to read about it. I couldn’t let her down! Let’s just don’t breathe a word to the Hub. We don’t want him blowing a gasket over the high cost of shrimpies… although truthfully, he probably wouldn’t mind because he loves this dish as much as I do!

Sometimes I just get such a hankerin’ for this curry! When the craving gets to me, I can scarcely think of anything else. It’s an illness. I’m seeking help. Thank you for your concern.

With pungent red curry paste and salty fish sauce, it’s much more of a Thai inspired dish than an Indian one. Loaded with spinach, red bell peppers, and carrots, this dish will help you channel your inner Popeye, improve your eyesight, and feel more…worldly. In the best possible way. I hope I’m allowed to make those claims.

OH! I almost forgot. Before I run along, I want to remind you to stop in for the one-day meat and seafood sale TODAY! In an effort to redeem myself for the whole full-price-shrimp-debacle, I’m planning on stocking up on all kinds of bargains!

SHRIMP CURRY WITH SPINACH

Serves: 4

Source: epicurious.com

• 1 14 oz. can unsweetened coconut milk, chilled (find this on the bottom shelf of the ethnic aisle)
• 1 ½ – 2 t. Thai red curry paste (a few shelves above the coconut milk)
• 1 lb. medium shrimp (I used 1 ½ lbs.), peeled and deveined
• 2 T. naam pla (Thai fish sauce, also in the ethnic aisle)
• 2 carrots, peeled and sliced thin crosswise
• 1 large yellow onion, peeled and sliced thin
• 1 red bell pepper, seeded and sliced thin
• 1 bag baby spinach
• 3 T. chopped fresh cilantro
• 1 T. chopped fresh basil (optional, I had it on hand so I threw it in)
• Hot cooked basmati rice as an accompaniment

Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk, and in a large heavy skillet, cook the cream over moderate heat, stirring for 2 – 3 minutes, or until it is thickened slightly. Add the curry paste and cook the mixture, whisking, for 1 minute. Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 – 2 minutes, or until the shrimp turn pink. Add the coconut milk and the fish sauce and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through. Transfer the shrimp with a slotted spoon to a bowl.

To the skillet add the carrots, onion, and bell pepper, and simmer the mixture for 5 minutes. Add the spinach, stirring until it is wilted. Return the shrimp to the skillet and simmer the mixture, stirring occasionally, for 1 minute. Sprinkle the dish with the cilantro and basil, and serve it over the rice.