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thai beef with chiles and basil over coconut rice

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this was really good!! the rice was creamy and had a very subtle coconut flavor. I think the part about putting only half the chiles in and cooking them and adding the other half at the end is weird. next time I’d rather cook them all. the uncooked ones didn’t go right.

thai beef with chiles and basil over coconut rice from everyday food

serves 6 – prep time 15 min – total time 25

1 1/4 cups jasmine rice (used basmati)
1 can (13.5 ounces) coconut milk (Used the light kind)
coarse salt
2 tablespoons plus 1 teaspoon fish sauce (used more soy sauce instead)
2 tablespoons plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon vegetable oil (used olive oil misto)
3 garlic cloves, chopped
3 long hot pepper or red jalapeno chiles, seeded and sliced into 2 inch matchsticks (not sure what kind of peppers I got. they weren’t labeled at the store! and I got two different kinds, they were long and green and definitely spicy)
1 1/4 pounds ground beef sirloin (used 91%)
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. (I had to drain, even though it doesn’t say to, maybe it’s assumed?) add soy mixture and cook 30 seconds. add basil and remaining chiles and stir to combine. serve beef over coconut rice with lime wedges. (tastes really good if you squeeze the lime over it!)

per serv: 363 cal; 21 g fat (14.4 g sat fat); 25.9 g protein; 20.9 g carb; 1.6 g fiber (info for original recipe)

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