SparkPeople Advertisers Keep the Site Free

4 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 390.1
  • Total Fat: 18.9 g
  • Cholesterol: 62.7 mg
  • Sodium: 1,145.6 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 28.7 g

View full nutritional breakdown of Thai Beef with Chiles and Basil over Coconut Rice calories by ingredient
Report Inappropriate Recipe

Thai Beef with Chiles and Basil over Coconut Rice

Submitted by: XTMONT

Introduction

Adapted from Everyday Food, September 2009. Changed the coconut milk to light, used low sodium soy sauce, and changed the jalapenos to Anaheim Chiles because I have an abundance of them in the back yard! Also lowered the servings from 6 to 4 Adapted from Everyday Food, September 2009. Changed the coconut milk to light, used low sodium soy sauce, and changed the jalapenos to Anaheim Chiles because I have an abundance of them in the back yard! Also lowered the servings from 6 to 4
Number of Servings: 4

Ingredients

    1 1/4 cups jasmine rice
    1 14oz can light coconut milk
    3/4 cup water
    1/2 tsp coarse salt
    2 Tbsp plus 1 tsp fish sauce
    2 Tbsp plus 1 tsp low sodium soy sauce
    1 tsp sugar
    1 Tbsp canola oil
    3 garlic cloves, chopped
    3 long hot peppers, seeded and sliced into matchsticks
    1 pound ground sirloin
    1 cup loosely packed basil, torn or sliced
    lime wedges for serving

Directions

In a medium saucepan, combine rice, coconut milk, water, and 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.

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 heat. Add oil and heat until shimmering; add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat 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 on the side.

Number of Servings: 4

Recipe submitted by SparkPeople user XTMONT.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I just saw this on tv recently. Love the rice with the light coconut milk. I think I had long Thai chilis and didn't know how hot they'd be so I only used one. The lime wedges made all the difference in the end. - 9/10/10

    Was this review helpful?   yes  No