I've been making this recipe for about a year now and I swear it never fails. Besides the basil, this is all stuff pulled from the pantry that you can keep around and it never goes bad. It's insanely easy, and tastes awesome.
I use dried red chiles, lowfat coconut milk, and low sodium soy sauce.
Thought it was worth sharing.
Thai Beef with Chiles and Basil Over Coconut Rice
Turkey, lamb, pork, or chicken would also work in this recipe in place of beef.
Prep Time: 15 minutes
Total Time: 25 minutes
1 1/4 cups jasmine rice
1 can (13.5 ounces) coconut milk
2 tablespoons plus 1 teaspoon fish sauce
2 tablespoons plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon 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. 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. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges.