Thai Beef With Jalapeño And Basil

Prep Time 15

Cook Time 15

Total Time 48

Servings servings

Calories 529kcal

1 1/2 pounds ground sirloin
6 jalapeño peppers seeds removed and cut into match sticks, then separated into two halves for cooking
1 can coconut milk 14.5 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

Mix the fish sauce, soy sauce, and sugar together. Stir well to make sure the sugar is fully dissolved.

Mix the rice, water, coconut milk, and a half a teaspoon of salt in a saucepan 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.

Over medium-high, heat a large pan, skillet, or wok with the vegetable oil.
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. Cook thoroughly until brown, typically 4 to 5 minutes.
Pour the fish sauce/soy sauce mixture in with beef. Stir occasionally for 30 seconds to 1 minute.
Take the beef off the heat and add the remaining chilies and the torn basil leaves. Stir thoroughly.
Add salt to taste.
Serve over the coconut rice with a squeeze of fresh lime.

Adapted from a Martha Stewart recipe.