Thai Beef with Chiles and Basil Over Coconut Rice

Prep Time:
15 mins
Total Time:
25 mins

This popular spicy Thai dish in restaurants is very easy to make at home.


  • 1 ¼ cups jasmine rice

  • 1 can (13.5 ounces) coconut milk

  • Coarse salt

  • 2 tablespoon plus 1 teaspoon fish sauce

  • 2 tablespoon plus 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 ¼ pounds ground beef sirloin

  • 1 cup loosely packed torn fresh basil leaves

  • Lime wedges, for serving


  1. In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cookuntil rice is tender and liquid has been absorbed, about 25 minutes.

  2. When rice is almost done, combinefish sauce, soy sauce, and sugar in asmall bowl; set aside. Heat a cast-ironskillet or wok over high. Add oil andheat; add garlic and half the chiles. Cook,stirring constantly, 15 seconds. Addbeef and cook, breaking up meat witha wooden spoon, until completelybrowned, about 4 minutes. Add soymixture and cook 30 seconds. Addbasil and remaining chiles and stir tocombine. Serve beef over coconutrice with lime wedges.

    thai beef

Cook's Notes

Cast-iron skillets and woks are both great for stir-frying. If using another pan, cook the beef in batches. Find fish sauce in the Asian-foods aisle of most supermarkets.

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