Here’s a slightly spicy family favorite that reminds us a bit of a Thai shepherd’s pie – just coconut rice instead of potato. The jalapeño peppers add a mild kick. You can control that heat by adding or subtracting the amount of jalapeños you use, or try jumping to serrano peppers. Either way, it’s very tasty!
Thai Beef With Jalapeño And Basil
Ingredients
- 1 1/2 pounds ground sirloin
- 6 jalapeño peppers
- 1 can coconut milk 13.5 oz
- 1 1/2 cups basil leaves torn
- 1 1/4 cups jasmine rice
- 3 garlic cloves chopped
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 3/4 cup water
- Salt to taste
- lime wedges at serving
Instructions
Prep
- Chop the garlic
- Deseed the jalapeño peppers, and cut them into matchstick-sized strips
- Mix the fish sauce, soy sauce, and sugar together
Rice Directions (start first)
- Mix the rice, water, coconut milk, and a half a teaspoon of salt in a sauce pan and cover.
- Bring to a boil, then lower the heat to a simmer.
- Continue to simmer (covered) until rice is tender. Normally about 25 minutes.
- You can use a rice cooker with the same ingredients if you wish.
Thai Chili Beef Directions
- Heat a large pan, skillet, or wok to high.
- Add vegetable oil into pan and heat; then add the garlic and half of the chili matchsticks. Cook for 30-seconds with constant stirring.
- Add ground beef, break it up and mix with chilies, and cook thoroughly, typically 4 to 5 minutes.
- Pour the fish sauce/soy sauce mixture in with beef. Stir it thoroughly through ground beef for 30 seconds.
- Take the beef off the heat and add the remaining chilies and the torn basil leaves. Stir thoroughly.
- Serve over the coconut rice with a squeeze of fresh lime.
Notes
Want more heat? Swap out those jalapeno peppers (2,500 to 8,000 Scoville heat units) for serrano peppers (10,000 to 23,000 Scoville heat units).
Adapted from a Martha Stewart recipe.
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