Thank Anya for this!

(15-20 min prep, 10-15 min cook time)



  • 1.25 lb ground beef
  • 3 red chilies
  • 1 can coconut milk (or approx 1.5 cups)
  • limes (.5 per/person)
  • rice (1.25 C basmati or jasmine)

See prep notes for quantities:

  • Thai (or other) basil (few bunches)
  • onion (1 sm-medium onion)
  • ginger (at least 2 in. or so)
  • garlic
  • brown sugar
  • soy sauce or ponzu
  • fish sauce
  • coconut oil

Prep work

  • minced ginger
  • minced onion
  • minced garlic
    ^ a few tablespoons of each of above, or more.
  • mince chilies
    ^ combine and set aside.

In a small bowl or ramekin combine: two tablespoons plus one teaspoon, each, of soy sauce/ponzu and fish sauce, with one heaping tablespoon brown sugar... stir and set aside.

Roughly chop approx. 1 cup (or more, or just a heaping handful) of fresh basil; it would be difficult to have too much & set aside.

Start the rice

Rinse rice in saucepan... add coconut milk, ¾ cup water, and 1 Tbsp coconut oil; bring to boil, cover & reduce to simmer etc. Stir often! Takes less time than normal rice (~10 min). Do not burn!

Cook the beef

Once the rice water is on its way, put skillet or wok on high heat...

Once heated, add garlic-ginger-onion-chili mixture with 2-3 tablespoons of oil. Stir constantly for 30 seconds to one minute. Add ground beef & brown (4-6 minutes)...

Add the soy-stuff, cook for 30 seconds to 1 minute more...

Reduce the heat to med-low, add basil & stir until it wilts very slightly (20 seconds? it’s quick).

& done.


Spoon into bowls with coconut rice.
DO serve with lime wedges, essential final addition

Adapted from the age-old culture of Thailand, also Martha Stewart


  • Use ground bison
  • Use black rice