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 | ingredients |
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1 1/4 cup jasmine rice
1 can (13.5 ounces) coconut milk
coarse salt
2 tablespoons, plus 1 teaspoon fish sauce
2 tablespoons, plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon vegetable oil
3 garlic cloves, chopped
3 long hot pepper or red jalapeño chiles, seeded and sliced into 2-inch matchsticks
1 1/4 pounds ground beef sirloin
1 cup loosely packed torn fresh basil leaves
lime wedges, for serving
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 | Thai Beef with Chilies and Basil Over Coconut Rice |
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Serves 6 | Prep Time: 15 minutes | Total Time: 25 minutes |
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- In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover and cook until rice is tender and liquid is absorbed, about 25 minutes.
- When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast-iron skillet or wok over high. Add oil and heat; add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges.
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