Dinner

Red Curry, creamy ginger (Prik khing) is for Dinner.

Red Curry, creamy ginger (Prik khing) takes 5 minutes to prepare.

Red Curry, creamy ginger (Prik khing) takes 25 minutes to cook.

Red Curry, creamy ginger (Prik khing) makes 6 servings.

The ingredients for Red Curry, creamy ginger (Prik khing) are:

-1 head of cauliflower, processed raw into "rice" texture.

-florets from 1 head of broccoli, cooked

-1/2 lb. ground beef (I used 73% lean)

-2 1/2 tbsp red curry paste
-1 tbsp. ground/pulverized ginger (fresh is best) and extra spices (namely cayenne for spicy-ness)
-1 can coconut milk

Here is how you make Red Curry, creamy ginger (Prik khing):

Steam the broccoli florets.Brown the ground beef in a skillet or wok. Remove with a slotted spoon, keeping the grease. Pour out all but about 2 tbsp. of the grease and add the curry paste, ginger/ seasonings on medium heat, stirring constantly. When the curry paste and spices have absorbed all the grease and are very fragrant, slowly add the coconut milk, continuing to stir until the paste is dissolved in the milk.Then add the beef and broccoli, put on very low heat, cover and simmer only for the length of time it takes you to run the cauliflower through the a food processor.Layer the saucy meat and veggies on top of a pile of raw "rice" and enjoy!Serving Size:?5-6

The nutritional information for Red Curry, creamy ginger (Prik khing) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 287.9

• Total Fat: 23.9 g
• Cholesterol: 28.3 mg
• Sodium: 405.0 mg
• Total Carbs: 10.6 g
• Dietary Fiber: 3.2 g
• Protein: 9.0 g

The dietary needs meet for Red Curry, creamy ginger (Prik khing) is Low Carb