Enjoy this Thai basil-ly dish over coconut rice in a few easy steps! You simply mix and cook the rice, and sauté everything in one pan in the recipe order while waiting for your rice to cook!
Feel free to add more basil, chilis or nuts for more texture. Then serve with some iced lemongrass tea and pandan leaf.
Savory bowl to satisfy Thai basil cravings!
How to Make Thai “Beef” Basil on Coconut Rice
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Yield3-4 Bowls
Ingredients
For the rice
- 1 teaspoon salt
- 1 cup coconut milk
- 1 cup water
- Rice
For the beef basil:
- 250g WTH Giniling (1 pack)
- 3-4 tsp neutral oil
- 1 tablespoons soy sauce
- 1 tablespoon fish sauce (use vegan fish sauce for a fully vegan recipe)
- 3 cloves minced garlic
- 1 small onion roughly chopped
- 2 tomatoes diced
- 1 bird’s eye chilli chopped (optional)
- 1 cup basil chopped into long thin strips
Procedure
Making the rice:
Mix in the ingredients for the coconut rice in a rice cooker along with washed uncooked rice, and set to cook.
For the beef basil:
In a nonstick skillet, sauté onions and garlic for 2 minutes over high heat. Add tomatoes.
While tomatoes are stewing, mix the soy sauce, oyster sauce, fish sauce, and sugar, allowing the sugar to dissolve.
Once the tomatoes have released all their juices, add the sauce mixture and the optional chillis (can be added earlier for more heat). Let simmer for 1 minute or until desired thickness has been achieved.
Add basil leaves and WTH Giniling. Stir for a minute to coat everything in the sauce, and gently cook the basil and warm the Giniling. Switch off heat.
Notes
Best served over coconut rice and garnished with chillies or basil.