Thai Beef with Chiles and Basil Over Coconut Rice

This is really good and super easy.  I do it with mild chiles or if I don’t have them, I just use a 1/4 teaspoon of red pepper flakes.  This dish works with beef, pork, or turkey.

I use a rice cooker for the coconut rice.  I just pour the coconut milk over the rinsed rice and add water to the fill line of the rice cooker.

  • 1 1/4 cups jasmine rice
  • 1 can (13.5 ounces) coconut milk
  • Coarse salt
  • 2 tablespoon plus 1 teaspoon fish sauce
  • 2 tablespoon plus 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon vegetable oil
  • 3 garlic cloves, chopped
  • 3 long hot peppers or red jalapeno 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
  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 has been 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.

Original recipe from the Martha Stewart web site…

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