4.85
Thai Beef with Chiles and Basil Over Coconut RiceTurkey, lamb, pork, or chicken would also work in this recipe in place of beef.
  • 1 1/4 cups 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 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
servings:6
  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 cookuntil rice is tender and liquid has been absorbed, about 25 minutes.
  2. When rice is almost done, combinefish sauce, soy sauce, and sugar in asmall bowl; set aside. Heat a cast-ironskillet or wok over high. Add oil andheat; add garlic and half the chiles. Cook,stirring constantly, 15 seconds. Addbeef and cook, breaking up meat witha wooden spoon, until completelybrowned, about 4 minutes. Add soymixture and cook 30 seconds. Addbasil and remaining chiles and stir tocombine. Serve beef over coconutrice with lime wedges.
15 min15 min25 min

Thai Beef with Chiles and Basil Over Coconut Rice

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Turkey, lamb, pork, or chicken would also work in this recipe in place of beef.
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Ingredients

  • 1 1/4 cups 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 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

Directions

  1. 1In 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 cookuntil rice is tender and liquid has been absorbed, about 25 minutes.
  2. 2When rice is almost done, combinefish sauce, soy sauce, and sugar in asmall bowl; set aside. Heat a cast-ironskillet or wok over high. Add oil andheat; add garlic and half the chiles. Cook,stirring constantly, 15 seconds. Addbeef and cook, breaking up meat witha wooden spoon, until completelybrowned, about 4 minutes. Add soymixture and cook 30 seconds. Addbasil and remaining chiles and stir tocombine. Serve beef over coconutrice with lime wedges.

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2 USER REVIEWS
  • Super Yummy

    star55

    This was very easy and delicious. I used thai chili peppers which made it extra spicy. The sweetness of the coconut rice and the lime evened out the spiciness. Will definitely make again as the whole dish from prep to table was 30 min.
  • Easy! Delicious!

    star55

    I love how easy and delicious this recipe is. My whole family loved it and will now be a family favorite. The flavors were amazing. I am making it again right now!!
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