I'm sure most of us have had the conversation about what we want for dinner ending at a stalemate, one evening we were at this point, I wanted a Mexican night and the hubby was hoping for a Thai night. We decided to meet in the middle and this is what we came up with.
Originally we made this on a cookie sheet but we always had leftovers that got soggy sitting in the fridge, and no one likes soggy nachos!
1 tablespoon oil
1 lb ground meat, I use turkey.
2 tablespoons Red Curry Paste, divided (I make my own)
1 tablespoon Fish Sauce
1 bunch green onions (about 6) sliced, whites separated from green tops
1-13.5 oz can Coconut Milk, divided
1 tablespoon fresh squeezed lime juice
2 teaspoons brown sugar
1-13.5 oz package tortilla chips, plain or lime flavored (I recommend lime)
1 can lime & cilantro Rotel
1-8 oz package of shredded cheddar or Mexican cheese
1/4 cup chopped cilantro
My "simplified" red curry paste recipe:
3/4 tsp ground ginger (or 1 T fresh, minced)
1 tsp curry powder
1 tsp chili powder
to 1/4 to 1/2 tsp cayenne
And then I add a bit of the coconut milk and/or enough water to make a paste, it doesn't take much.
Preheat oven to 400°F.
Heat oil in large skillet. Add ground meat, 1 tablespoon Curry, Fish Sauce and white parts of scallions. Stir fry until curry is dissolved.
Add 1/2 cup of Coconut Milk. Stirring frequently, cook over a medium high heat until meat is done, and sauce is thickened. Remove meat mixture to a plate.
To the skillet (don't clean out) add 1 tablespoon of Curry and remaining Coconut Milk. Bring to a boil and add lime juice and sugar. Stirring frequently, cook until curry is dissolved and sauce is thickened.
If you want to go the cookie sheet route:
Line a cookie sheet or oven proof serving platter with chips.
Top chips evenly with meat mixture, Rotel, green parts of onions and coconut curry sauce.
Sprinkle with cheese and bake until cheese melts, about 5 minutes.
Sprinkle with cilantro and serve immediately.
Last time I made this I skipped the cookie sheet, heated a can of refried beans, set out the sour cream and other requested condiments, and just let everyone make their own personal layered dip. It was a HUGE hit, and there were no leftovers...
I use the ground turkey because my oldest daughter goes back and forth on whether or not she'll eat meat, plus it really is healthier. I have also used a variation of this recipe for tacos & burritos, of which the kids are a huge fan. They love these nachos as well, but burritos really appeal to my son.
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