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Spicy Lemongrass Curry Chili
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
3-4
Prep Time
15 minutes
Cook Time
50 minutes
This hearty dish combines rich ground beef, that zesty Vietnamese lemongrass curry, and a kick of jalapeño, all simmered to perfection. Topped with shredded cheddar, a dollop of sour cream, and crunchy tortilla chips, this is comfort food with a bold twist. Perfect for a game day appetizer with friends or spicing up your weeknight dinners! Who's ready to dig in? Recipe Source: Sylvia Nguyen from Nguyen Food Stall.
Ingredients
- 1 onion, diced
- 5 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, diced
- 1 lb ground beef
-
1 jar Red Boat Spicy Lemongrass Curry
- 1 can diced tomatoes (about 700 ml)
- 1 can kidney beans, drained and rinsed
-
1-2 Tbsp Red Boat fish sauce
- 1 Tbsp chili powder
- 1-2 tsp sugar
- Shredded cheddar cheese
- Dollop of sour cream
- Fresh cilantro, chopped
- Tortilla chips
For the chili
Suggested toppings
Directions
Dice onions, red bell pepper, and jalapeño; mince garlic.
- Heat a tablespoon of oil in a pot over medium heat.
- Add diced onions, red bell pepper, jalapeño, and minced garlic.
- Sauté until the vegetables are soft and aromatic, then remove from the pot and set aside.
In the same pot, add another tablespoon of oil or butter.
- Add ground beef, pressing it flat into the pot to brown on medium-high heat.
- Once the beef starts to brown, break it up with a spatula and stir in the chili powder.
Return the sautéed vegetables to the pot with the beef.
Add diced tomatoes, kidney beans, Red Boat’s Spicy Lemongrass Curry, fish sauce, and sugar.
- Mix everything well and cover with a lid.
- Simmer on medium-low heat for 30 minutes.
For the last 10 minutes of cooking, increase the heat to medium-high, stirring occasionally to reduce the liquid.
- Serve hot with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and tortilla chips for added crunch.
