THAI PICADILLO OVER COCONUT RICE

THAI PICADILLO OVER COCONUT RICE image

Yield 4-6 people

Number Of Ingredients 12

1 1/4 cups jasmine or jasmati rice
1 can (13.5 ounces) coconut milk
2 tablespoons plus 1 teaspoon fish sauce
2 tablespoons plus 1 teaspoon soy sauce or teriyaki sauce
1 teaspoon sugar
1 tablespoon olive or vegetable oil
Siracha hot chili sauce (optional)
3 garlic cloves, finely chopped or minced
3 japapeno chiles, seeded and sliced into matchsticks. Use red for visual appeal if available.
1 1/4 pounds lean ground beef
1 1/2 cups loosely packed torn fresh basil leaves
lime wedges for serving

Steps:

1. In a medium saucepan, combine rice, coconut milk, 3.4 cup water, and 1/4 teaspoon salt. Cover and bring to a boil; reduce to a simmer, and cook covered until rice is tender and liquid has been absorbed, about 25 minutes. 2. When rice is almost done, combine fish sauce, soy or teriyaki sauce, sugar, and a squirt of Siracha in a small bowl; set aside. Heat a wok or cast-iron skillet over high. Add oil and heat; add garlic and half the chiles. Cook, stirring constantly, about 15 seconds. Add beef and cook, breaking up meat with a wooden spoon until completely browned, about 4-6 minutes. Add soy mixture and remaining chiles, sprinkle with fresh black pepper, and stir to combine. Serve beef over coconut rice with lime wedges, and steamed green beans on the side. Variation: Add sliced bell pepper and/or carrots with garlic and half of chiles.