Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add leek; sauté 5 minutes. Add garlic; sauté 1 minute. Add beef; cook 7 minutes or until lightly browned, stirring to crumble. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes).
Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened.
Serve with the rice and lettuce wedges, if desired. Garnish with cilantro and green onions, if desired.
What Cubans call picadillo is known as Arroz a la Cubana to Filipinos. The Philippine version is similar to normal Latino picadillo usually made with raisins, tomato sauce and diced potatoes added, but without green olives and capers, and is often served with white rice, fried plantains (maduros in Spanish, saging na saba in Filipino) on the side, and a fried egg on top. Boiled eggs are also eaten with the dish.
Picadillio Cuban Stewed Ground Beef
2 1/2 lbs. ground beef
3 tbsp. olive oil
1 1/2 medium onion, diced
2 green bell pepper, diced
4 cloves garlic, minced
2 1/2 tsp. salt
1 tbsp. oregano
2 tsp. cumin
2 tbsp. tomato paste
1/4 cup water
1/4 raisins (optional) or olives
Heat oil oil in sautee pan big enough to hold ground beef and vegetables.
When oil is hot, but not quite smoking, add onions. Don’t overcook the onions, allow them to softly cook down to translucent and release their sugars.
When the onions begin to soften, add the green bell pepper.