Thai Beef with Chiles and Basil Over Coconut Rice

By Chef_Roc

Turkey, lamb, pork, or chicken would also work in this recipe in place of beef.

Ingredients

• 1 1/4 cups jasmine rice
• 1 can (13.5 ounces) coconut milk
• Coarse salt
• 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 turkey
• Lime wedges, for serving

Preparation

Step 1

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.