OK... We both wanted Thai... and even our fave Thai green curry chicken didn't quite seem right. But I had Thai basil that needed to be harvested, and I had our first habañero pepper of the season...
So I had another scathingly brilliant idea...
I sautéed 6 minced garlic cloves and 1/3 of our habañero minced REALLY fine. Then I added 1 pound of ground beef. When the pink was all gone, I added 2T of wonderful Thai green curry, 1T Red Boat fish sauce, and 1T+ soy sauce. I sautéed all of this a bit longer, added 1T shredded Thai basil, 3/4 C cooked black beans, a bit of lime zest, and 1C frozen baby peas...
Once the peas were cooked, I tasted for seasoning, decided it needed more soy sauce, and served it atop brown rice... Topped with chopped scallions and a little more Thai basil...
This was a wonderful, not subtle meal... And so flavorful and satisfying that we ate far less then expected!