Thursday, August 27, 2009

Thai Beef with Coconut Rice

Yum, yum, yum. Another great excuse to hit your Asian grocery store. I was hoping to have leftovers from this for lunches today, but with the help of some friends, the entire dish was quickly gobbled up!

1 1/4 cups jasmine rice (I used long-grain white rice)
1 can (13.5 ounce) coconut milk
3/4 cups water
1 teaspoon salt
1 lb. beef (I used turkey)
1 teaspoon sugar
2 Tbsp plus 1 teaspoon soy sauce
2 Tbsp plus 1 teaspoon fish sauce
1 Tbsp. oil
3 red chilies, seeded and sliced thin
3 cloves garlic, chopped
6-8 cups bok choy, washed and coarsely chopped
1 cup losely packed basil, torn or coarsely chopped (I used Thai basil)

Combine rice, coconut milk, water, and salt, in a large pot. Bring to a boil then turn down heat, cover, and let simmer until rice has absorbed the liquid, about 25 minutes, stirring as necessary to avoid sticking on the bottom.

Mix sugar, soy sauce, and fish sauce together. Set aside.

When rice is almost finished, heat oil in a large wok or frying pan on high heat. Add chilies and garlic and cook for 30 seconds, stirring continuously. Add meat and cook about 2 minutes, breaking up as you stir, until it starts to brown. Add bok choy and continue cooking until meat it completely browned, about 3 more minutes. You may want to drain a little of the liquid that comes from the bok choy cooking before the next step.

Add soy sauce mixture and cook, stirring, for 1 minute. Mix in the basil and turn off the heat. Serve over rice.

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