Dinner in 25 Minutes

Spicy Ground Beef With Green Beans

3 to 4 servings

You won't need coconut milk for this kind of curry, but do try to find kaffir lime leaves, which finish the dish with their unusual flavor (see tip below). Serve with your favorite cooked noodles and maybe some shredded scallions on top. Adapted from "Lemongrass & Limes," by Naam Pruitt (Favorite Recipes Press, 2006, $26.50).

1/4 cup fish sauce

1/4 cup water

3 tablespoons sugar

2 to 3 tables poons canola oil

1/4 cup red curry paste

1 pound very lean (93 percent) ground beef

2 cups green beans, cut diagonally into 1- or 2-inch pieces

2 tablespoons very thinly sliced kaffir lime leaves, rinsed and patted dry (optional)

In a large measuring cup, combine the fish sauce, water and sugar and mix well (the sugar does not need to dissolve completely). Set aside.

Heat the oil in a wok or large skillet over medium-high heat until it shimmers. Add the curry paste and stir to combine, then add the ground beef and stir until well coated with the curry-oil mixture. Cook, stirring often, for 5 minutes or until the meat shows no trace of pink and appears crumbly. Add the beans and the fish sauce mixture to the beef mixture and stir to combine. Cook, covered, for 7 to 8 minutes or until the beans are crisp-tender. Add the kaffir lime leaves, if desired, and stir to combine. Divide among individual bowls and serve hot.

Per serving (based on 4): 277 calories, 26 g protein, 14 g carbohydrates, 13 g fat, 70 mg cholesterol, 3 g saturated fat, 1,498 mg sodium, 2 g dietary fiber

Recipe tested by Bonnie S. Benwick; e-mail questions tofood@washpost.com

-- Bonnie S. Benwick