Thai Beef with Chilies and Basil Over Coconut Rice


Prep time: 15 Minutes

Total time: 25 Minutes

Yield: Serves 6



  • 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 lbs. ground beef sirloin
  • 1 cup loosely packed torn fresh basil leaves
  • lime wedges for serving


  1. 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.
  2. 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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