In what might be the ultimate combo, the American Sloppy Joe and the Vietnamese banh mi are blended to result in this show-stopper of a sandwich. Not all curry pastes are created equal, so adjust the amount to your spice preference. If you still want it hotter, feel free to add a squirt of hot sauce or some sliced jalapeños.
- Yields: 4 sandwiches
- Difficulty: Easy
- Total: 30 mins
- Active: 25 mins
- 3 tablespoons extra-virgin olive oil
- 1/4 cup minced shallot
- 2 garlic cloves, minced
- 2 to 3 tablespoons red curry paste
- 1 pound ground beef
- About 1/4 teaspoon kosher salt
- 1 cup canned coconut milk
- 2 to 3 teaspoons sugar
- 1/2 cup each carrots, English cucumber, and jicama, cut into matchsticks
- 1/2 cup cilantro sprigs
- 1 tablespoon plus 2 teaspoons fresh lime juice
- 4 French rolls, sub buns, or 1 baguette, cut into 4 equal pieces, split, and lightly toasted
- Heat 1 tablespoon oil in a large frying pan over medium heat. Add shallot and garlic and cook, stirring, until shallot begins to soften, about 3 minutes. Stir in red curry paste and cook, stirring, 45 seconds. Add beef and salt, breaking beef into small pieces with a wooden spoon. Cook, stirring occasionally, until beef is just cooked through, about 5 minutes.
- Add coconut milk and sugar, reduce heat to medium-low, and cook until most of liquid is absorbed, about 8 minutes, stirring occasionally. Add remaining 2 teaspoons of lime juice.
- Fill toasted buns with beef, dividing evenly. Toss carrots, cucumbers, jicama sticks, and cilantro with remaining 1 tablespoon each oil and lime juice and a pinch of salt. Top sandwiches with vegetables.