Here’s a slightly spicy family favorite that reminds us a bit of a Thai shepherd’s pie – just coconut rice instead of potato.
- Chop the garlic
- Deseed the jalapeño peppers, and cut them into matchstick-sized strips
- Mix the fish sauce, soy sauce, and sugar together
Rice Directions (start first)
- Mix the rice, water, coconut milk, and a half a teaspoon of salt in a sauce pan and cover.
- Bring to a boil, then lower the heat to a simmer.
- Continue to simmer (covered) until rice is tender. Normally about 25 minutes.
- You can use a rice cooker with the same ingredients if you wish.
Thai Chili Beef Directions
- Heat a large pan, skillet, or wok to high.
- Add vegetable oil into pan and heat; then add the garlic and half of the chili matchsticks. Cook for 30-seconds with constant stirring.
- Add ground beef, break it up and mix with chilies, and cook thoroughly, typically 4 to 5 minutes.
- Pour the fish sauce/soy sauce mixture in with beef. Stir it thoroughly through ground beef for 30 seconds.
- Take the beef off the heat and add the remaining chilies and the torn basil leaves. Stir thoroughly.
- Serve over the coconut rice with a squeeze of fresh lime.
Want more heat? Swap out those jalapeno peppers (2,500 to 8,000 Scoville heat units) for serrano peppers (10,000 to 23,000 Scoville heat units). Adapted from Adapted from a Martha Stewart recipe