Thursday, May 19, 2005

Thai Beef with Chiles and Basil Over Coconut Rice

Thai Beef with Chiles and Basil Over Coconut Rice (Adapted from Everyday Food)

1 1/4 cups dry jasmine rice
13.5 ounce can coconut milk
3/4 cup water
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon fish sauce
2 tablespoons plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon canola oil
3 garlic cloves, chopped
3 red jalapeños, seeded and thinly sliced, divided
20 ounces (1 1/4 pounds) ground sirloin
1 cup loosely packed basil leaves
lime wedges

In a medium saucepan, stir together rice, coconut milk, water and salt. Bring to a boil - cover, reduce heat and simmer until rice is almost tender and liquid has been absorbed, about 18 to 20 minutes. Remove from heat and let stand, covered, for 10 minutes.

Meanwhile, in a small bowl, stir together fish sauce, soy sauce and sugar.

In a large skillet heated over high, add oil and swirl to coat. Add garlic and half the chiles - cook, stirring, for 15 seconds. Add beef - cook, stirring to crumble, until completely browned, about 4 minutes.

Add soy mixture and cook, stirring, for 30 seconds. Stir in basil and remaining chiles. Serve mixture over coconut rice, along with wedges of lime on the side.

Makes about 6 servings.

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