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THAI BEEF WITH COCONUT MILK RICE

by Sarah Lynn

This is one of the simplest Thai recipes to make at home with no fancy ingredients required! You can easily find everything you need in your favorite market.

If you’re not sure about liking Thai food then this is a good introductory recipe, as long as you’re ok with spicy hot food. My finicky family didn’t even know it was Thai. I told them it was spicy, garlic beef. Heehee. They have preconceived notions about certain foods so I only tell them as much as they need to know. No one gets hurt and everyone eats.

The spicy ground beef is made in a frying pan while the coconut rice is cooking. It’s made with jasmine rice, coconut milk, water and a little salt. You just know something wonderful is afoot when the exotic scent of jasmine rice hits your nose. It turns out so creamy and delicious it just about melts in your mouth.

The beef is made with ground sirloin, garlic, red jalapeno peppers, soy sauce, fish sauce (or Worcestershire), a smidgen of brown sugar and fresh basil. It’s pretty darn spicy – you can cut down on the jalapenos a little but you don’t want to cut them out completely because they “make” the dish. I know a lot of you don’t like or want to use fish sauce so you can use Worcestershire in its place.

The squeeze of fresh lime is the finishing touch you don’t want to overlook. It makes all the flavors really come alive and balances out the salty-sweetness of it.

If you’re staring at that package of ground beef with a feeling of dread over eating the same old meatloaf or burger for dinner and hoping some new idea will fall out of the sky into your lap then. . .

Consider your wish granted.

THAI BEEF WITH COCONUT MILK RICE

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Serves: 4 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 + 1/4 cups jasmine rice
1 can (13.5 ounces) coconut milk
salt
1 tablespoon fish sauce or Worcestershire sauce
2 tablespoons low-sodium soy sauce
1 teaspoon brown sugar
1 tablespoon vegetable oil
4 garlic cloves, minced
3 red jalapeno peppers, seeded and sliced into 1-inch matchsticks
1 pound ground sirloin
1 heaping tablespoon minced fresh basil
lime wedges, for serving

Instructions

Add the rice, coconut milk, 3/4 cup water and 1/2 teaspoon salt to a medium, heavy-bottomed saucepan. Bring it up to a boil then reduce heat to a slow simmer. Put a lid on it and cook about 25 minutes until the water is absorbed.
Meanwhile in a small bowl stir the fish sauce, soy sauce, and sugar together.
Heat a cast-iron skillet over medium-low heat and add the oil. Cook the garlic and peppers, stirring often until the peppers are tender.
Add the ground beef and turn the heat up to medium. Break the meat apart as it cooks. Once the meat is completely cooked through turn off the heat and tip the pan so the grease runs to one side. Scoop it out with a spoon and discard.
Turn the heat back up to medium and add the soy sauce mixture and basil. Cook 1 - 2 minutes, stirring well so the soy sauce seasons all the meat.
To serve spoon the meat over the rice with lime wedges on the side (squeeze a little over top as you eat).

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