Thai Beef with Chiles and Basil over Coconut Rice

After the scorching St. Louis summer heat, we finally got a break. It has been chilly the past few days, and I love it! Fall is here, and before you know it, winter is just around the corner. I think in cold days like these, nothing beats a nice, freshly prepared meal with a spicy kick. I decided to make the Thai Beef with Chiles and Basil over Coconut Rice because I want something different. Even better, coconut reminds me of tropical places. It reminds me of Hawai’i and the Philippines. I was really surprised with how good this meal turned out. The flavor of the coconut rice really complemented well with the spicy kick of the Thai beef. The basil also made the beef more fragrant and tasty. This meal is a thumbs up and I will recommend this for people with adventurous palate!
Thai Beef with Chiles and Basil over Coconut Rice
adapted from Martha Stewart
  • 1 1/4 cups jasmine rice
  • 1 can (13.5 ounces) coconut milk
  • Coarse salt
  • 2 tbsp plus 1 tsp fish sauce
  • 2 tbsp plus 1 tsp soy sauce
  • 1 tsp sugar
  • 1 tbsp 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

  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.
  3. Heat a cast-iron skillet or wok over high. Add oil and heat; add garlic and half the chiles. Cook, stirring constantly, 15 seconds.
  4. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes.
  5.  Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine.
  6. Serve beef over coconut rice with lime wedges.
* This recipe can be modified. You may use chicken, pork or beef slices instead of ground beef.

One response

  1. I do not even know how I finished up here, however I assumed this post was good. I don’t understand who you are but definitely you are going to a famous blogger for those who are not already 😉 Cheers!

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