Red Curry Ground Beef Bowls

Fragrant Thai red curry with lean ground beef, chickpeas, sweet snap peas, and bell pepper served over steaming jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• one-pot
• sauté
• quick
• spicy

Ingredients

• 1 pound ground beef (93% lean)
• 2 tablespoon thai red curry paste
• 1 can chickpeas (15 oz can, drained and rinsed)
• 1 can light coconut milk (13.5 oz can)
• 1 red bell pepper (large, thinly sliced)
• 1.5 cup sugar snap peas (trimmed)
• 1 tablespoon lime juice (freshly squeezed)
• 0.5 teaspoon salt
• 1 package precooked jasmine rice (8.8 oz pouch)

Instructions

1. Heat a large skillet over medium-high heat. Add ground beef and cook 5 to 6 minutes, breaking it into crumbles until fully browned.
2. Add Thai red curry paste to the skillet, stirring into the beef for 1 minute until fragrant.
3. Pour in light coconut milk, drained chickpeas, sliced red bell pepper, trimmed sugar snap peas, and salt. Bring to a gentle simmer for 6 minutes until vegetables are tender-crisp.
4. Remove from heat and stir in fresh lime juice.
5. Microwave the precooked jasmine rice for 90 seconds. Divide the rice into four bowls and spoon the beef and red curry mixture over top.

Nutrition (per serving)

• Calories: 430
• Protein: 33.8 g
• Carbohydrates: 44.5 g
• Fat: 12.8 g
• Fiber: 7.2 g
• Sodium: 485 mg
• Saturated Fat: 5 g
• Sugar: 5.1 g
• Cholesterol: 55 mg