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Thai beef with jalapeno and basil_2

Thai Beef With Jalapeño And Basil

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 48 minutes


  • 1 1/2 pounds ground sirloin
  • 6 jalapeño peppers
  • 1 can coconut milk 13.5 oz
  • 1 1/2 cups basil leaves torn
  • 1 1/4 cups jasmine rice
  • 3 garlic cloves chopped
  • 3 tablespoons fish sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar
  • 3/4 cup water
  • Salt to taste
  • lime wedges at serving



  • 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 a Martha Stewart recipe.