Thai Picadillo Over Coconut Rice Recipes

THAI BASIL BEEF WITH COCONUT RICE

Steps:

• Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
• Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
• Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
• Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
• Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.

THAI BEEF WITH CHILES AND BASIL OVER COCONUT RICE

Steps:

• 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.
• 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 PICADILLO OVER COCONUT RICE

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.