COCONUT RICE THAI RECIPES

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THAI BASIL BEEF WITH COCONUT RICE RECIPE - FOOD NETWORK



Thai Basil Beef with Coconut Rice Recipe - Food Network image

Provided by Food Network Kitchen

Total Time 35 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 12

1 14-ounce can unsweetened coconut milk
1 stalk lemongrass, thinly sliced, or 3 to 4 slices peeled fresh ginger
1 cup jasmine rice
1/4 cup plus 1 teaspoon low-sodium soy sauce
Juice of 2 limes
1 tablespoon sugar
2 Persian cucumbers, quartered lengthwise, then halved
1 cup packed fresh basil, roughly chopped
2 tablespoons vegetable oil
1 pound ground beef
1 red bell pepper, finely chopped
3 cloves garlic, minced

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.

Nutrition Facts : Calories 700, FatContent 44 grams, SaturatedFatContent 24 grams, CholesterolContent 77 milligrams, SodiumContent 713 milligrams, CarbohydrateContent 48 grams, FiberContent 1 grams, ProteinContent 29 grams, SugarContent 7 grams

COCONUT RICE RECIPE | SANDRA LEE | FOOD NETWORK



Coconut Rice Recipe | Sandra Lee | Food Network image

Provided by Sandra Lee

Categories     side-dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 4

2 cups jasmine rice
1 1/2 cups water
1 cup canned unsweetened coconut milk
1 teaspoon kosher salt

Steps:

  • Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
  • Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

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