Lifestyle

A Taste of Thai

August 26, 2016

Thai is hands down my absolute favourite cuisine. Whenever I feel like cooking or experimenting with a new recipe, I always search for thai inspired dishes.

I came across this Thai Basil Beef and Coconut rice recipe on Half Baked Harvest, and had to share it. I slightly adapted the recipe (purely based on the ingredients I could get my hands on!) but believe me when I say it tastes UNREAL. I have cooked this three times to date and no doubt I will be making it again!

Ingredients

Coconut Rice

  • 1 cup uncooked jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 1 tablespoon toasted sesame oil

Thai Basil Beef

  • 2 large carrots, cut into matchsticks
  • 4 baby bells peppers, sliced
  • 1 chilli, sliced
  • 2 green onions, chopped
  • 1 tablespoon fish sauce
  • 1/2 teaspoon honey
  • 2 tablespoons sesame oil
  • Juice of 1 lime, plus lime wedges for serving
  • 4 cloves garlic, minced or grated
  • 2 teaspoons fresh ginger, grated
  • 1 pound lean ground beef
  • pinch of black pepper
  • 1/3 cup and 2 tablespoons reduced sodium soy sauce, divided
  • 1/3 cup sweet thai chili sauce
  • 2 cups fresh basil leaves, sliced or chopped, plus extra for serving
  • Toasted sesame seeds and chopped roasted peanuts, for serving

Method

To make the rice. Add the coconut milk and water to a medium size pot. Bring to a low boil and then add the rice and sesame oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low.

Turn off the heat and let the rice sit while covered for another 15-20 minutes.ย After 15-20 minutes remove the lid and fluff the rice with a fork.

While the rice is cooking, make the beef. Add the carrots, peppers, chilli, green onions fish sauce, honey, lime juice and 2 tablespoons soy sauce to a medium bowl. Toss well and set aside.

Heat a large wok or heavy bottomed skillet over medium heat. Add the oil and once hot add the garlic and ginger. Cook 15-30 seconds then add the beef. Season the beef with black pepper and brown all over, breaking it up as it cooks, about 5 minutes.

Once the beef is browned, add 1/3 cup soy sauce, 1/3 cup sweet thai chilli sauce and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes. Remove from the heat and stir in the remaining 1 cup fresh basil.

Divide the rice among the bowls, top with equal amounts of beef. Add the carrots and pepper on top of the beef. Garish with chopped peanuts, fresh basil and toasted sesame seeds.

20-Minute-Thai-Basil-Beef-and-Lemongrass-Rice-Bowls.-102

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