Red Curry Beef

Think of this as a Thai Sloppy Joe!
If you have a picky eater, serve theirs over rice prior to stirring in the scallions and spinach. These are also good in lettuce cups.

1 cup long-grain white rice
2 tablespoons canola oil
1 1/2 tablespoons Thai red curry paste
1 tablespoon soy sauce
1 tablespoon sugar
1 pound lean ground beef
1/4 cup coconut milk
6 scallions, thinly sliced
1 (5-ounce) bag baby spinach, chopped
Juice and grated zest of 1/2 lime
1/2 cup shredded fresh basil
1/2 cup crushed unsalted peanuts

Bring the rice and 2 cups water to a boil in a saucepan. Cover, reduce to a simmer and cook for 15 minutes. Remove pan from heat and set aside, covered.
Meanwhile, heat the oil, curry paste, soy sauce and sugar in a large, deep skillet over medium-high heat. Cook until fragrant, about 1 minute.
Add ground beef and cook, crumbling meat with a wooden spoon, until cooked through, about 8 minutes.
Stir in the coconut milk and return mixture to a simmer. Stir in the scallions and spinach, and cook just until the greens wilt, 2 to 3 minutes.
Stir in the lime juice, zest and basil. Serve over rice, garnished with peanuts. Makes 4 servings.