Thai Basil Beef with Carrot Slaw and Coconut Rice

Coconut rice is going to be my new obsession. It is so...creamy and flavorful!  All you do is replace the water with half coconut milk and half chicken broth.  We used 'lite' coconut milk because we accidentally bought light instead of regular and it has been in our pantry for forever. So the extra pantry space is nice too.

As for the basil, buy a plant. Its a money-saver, especially in this dish which has a ton of basil in it.

Thai Basil Beef with Carrot Slaw and Coconut Rice

Adapted from Shutterbean

• 1 cup uncooked rice
• 1 cup light coconut milk
• 1 1/2 cup chicken stock, divided
• 2 tablespoons vegetable oil, divided
• 6 cloves garlic, minced
• 1 jalapeno, thinly sliced
• 1 pound ground beef or turkey
• kosher salt and fresh ground pepper
• 3 cups fresh basil, divided
• 2 carrots, grated
• 2 green onions, thinly sliced
• 4 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar

In a rice cooker, combine uncooked rice, coconut milk, and 1 cup of the chicken stock.  Cook rice.

Heat 1 tablespoon of oil on a large skillet, add garlic and jalapeno. Cook for 30 seconds.  

Add ground beef, salt, and pepper. Break up the meat while cooking until fully brown and even crisped in spots.  Add broth and 2 cups of basil leaves. cook and stir until basil has wilted.

For the slaw, mix carrots, scallions, 1 tablespoon lime juice, 1 cup basil leaves, and 1 tablespoon oil in a small bowl.

For the dressing mix soy sauce, fish sauce, sugar, remaining 3 tablespoons lime juice in a small bown until sugar dissolves.

Plate rice, then beef, then slaw, and top with dressing.  Serve.