1 lb ground beef (93% lean)
1/2 tsp fresh lime juice
2 tsp brown sugar
2 Tbsp cup fish sauce (I use Three Crabs brand)
1 small bunch of scallions (6-8), thinly sliced
1 small red bell pepper, diced
4 large white mushrooms, sliced
A scant 1/4 cup Thai red curry paste (I use Mae Ploy brand)
6 oz coconut milk
2 tsp cilantro, roughly chopped
In a wok or deep frying pan set over medium heat, brown the beef, breaking it up with a spatula as it cooks. (Don't add any fat to the pan; the meat will render enough fat to cook.)
In a small bowl, mix together the lime juice, brown sugar and fish sauce, and set aside.
When the beef is browned, raise the heat to medium-high, and add the scallions, red bell pepper and mushrooms to the pan. Stir-fry for 2 minutes, until the pepper is just warmed through. Add the curry paste to the wok, and stir for 1 minute. Then, pour in the coconut milk, and stir to combine. Let the dish simmer for 1 minute, and pour in the fish sauce mixture. Stir for 1 minute.
Serve over rice or lettuce leaves. Garnish with cilantro, and serve hot or at room temperature.