Thai Mince With Fragrant Rice Recipes

THAI-INSPIRED BEEF FRIED RICE

Steps:

• Heat a wok or skillet over medium-high heat. Add vegetable oil and cook shallot and minced chiles until translucent and fragrant, 3 to 5 minutes. Add garlic and stir-fry until fragrant, about 1 minute. Mix in ground beef and cook, stirring often, until evenly browned, about 5 minutes. Use a slotted spoon to transfer the beef mixture to a plate.
• Reduce heat to medium and stir in rice, breaking up any lumps. Allow rice to cook, folding it constantly to soak up the juices from the wok, about 10 minutes. Make a well in the middle of the rice and add beaten eggs. Swirl the eggs and rice together with small circular motions until all the rice is coated with eggs.
• Return the beef mixture to the wok and toss to combine. Drizzle with soy sauce, fish sauce, and oyster sauce while tossing to mix. Cook for another few minutes until well combined. Remove from heat. Fold in cilantro and basil.
• Distribute between 2 bowls and squeeze 1 lime wedge on each serving.

THAI-STYLE FRAGRANT RICE

Steps:

• Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

THAI PORK MINCE

Steps:

• Heat the oil, add the lemon grass, ginger, garlic and chilli and fry for 2 minutes until fragrant.
• Add the sugar and mince, brown for 2 minute.
• Add the lime juice, fish sauce, vinegar and soy with 100ml cold water.
• Bring to a simmer, cook for around 5 minutes, until the mince is cooked through.
• Stir in the spring onions, and serve with rice.

FRAGRANT BEEF CURRY WITH RICE

Steps:

• Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
• Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
• Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.