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Nutrition Facts
Serving Size 1 (284g) Recipe makes 6 servings
Calories 575
Calories from Fat 258		(44%)
Amount Per Serving		%DV
	Total Fat 28.7g	44%
	Saturated Fat 16.4g	81%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.9g
Cholesterol 64mg		21%
Sodium 1033mg		43%
Potassium 571mg		16%
Total Carbohydrate 54.2g		18%
	Dietary Fiber 4.0g	15%
	Sugars 6.4g
Protein 25.0g		50%
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Thai Beef With Chiles and Basil

Recipe #395850 | 40 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Abiner Smoothie
Oct 21, 2009

You can substitute ground turkey.

SERVES 6 (change servings and units)

Ingredients

1 3/4 cups jasmine rice
1 (13 1/2 ounce) can coconut milk
coarse salt
2 tablespoons fish sauce
1 teaspoon fish sauce
2 tablespoons soy sauce
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 lbs ground beef
1 cup basil leaves, fresh loosely packed and torn
lime wedge

Directions

1
Combine rice, coconut milk, 3/4 cup water and 1/2 teaspoon salt in a medium saucepain. Cover and bring to a boil before reducing to a simmer. Once simmering, cover and cook for 25 minutes or until all the liquid has been absorbed.
2
When rice is almost done, combine fish sauce, soy sauce and sugar in a small bowl then set aside.
3
Add oil and heat a wok or skillet over high heat. Add garlic and half the chiles. Cook for 15 seconds.
4
Add beef and brown for about 4 minutes. Add sauce mixture and cook for 30 seconds. Add basil and remaining chiles.

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Browse similar recipes by category

Course > Main Dish > Curries
Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
Cuisine > Asian
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: St. Louie Suzie

On Nov 5, 2009

I'm reserving a star-rating for now. I'd probably give it 2 or 3 stars based on the way it turned out for me last night. I followed the directions exactly except I made it with an extra 1/4 lb of ground beef and even so, it turned out way too salty. I will make this again, but will cut back to using only 1 tbsp. of soy sauce or switch to a low-sodium soy sauce. I used serrano peppers in the recipe and it turned out nicely. Spicy but not overwhelming. I'll also keep a closer eye on my rice. I had never used coconut milk to cook rice before and I expected it would look the same as regular rice when finished (sort of flat and dry on top). However because "foam" from the coconut milk settles on the top when it's done, I didn't realize it was finished and it got all brown on the bottom and stuck to my pot. I was able to save enough for the meal and it tasted really good — sort of creamy with just a very light coconut flavor. Went very well with the saltiness and spice of the meat. Next time I make this, I'll make the small adjustment on the soy sauce and come back to award some stars. I bet it's going to be a 5.

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