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Ingredients
1 tbsp vegetable oil
1 small red bell pepper seeded and sliced- 1 large shallot halved and sliced
3 cloves garlic minced- 1 lb ground chicken
- 1 bird’s-eye chile seeded and sliced, or 1/2 serrano
- ground white pepper a pinch
- 4 oz green beans trimmed and cut into 1/2-inch pieces
- 3 tbsp oyster sauce
1 tbsp fish sauce
2 tsp packed light brown sugar- 1 cup packed fresh Thai basil leaves plus more to serve
- 1 ¼ cups uncooked jasmine rice
- 1 ¼ cups unsweetened full-fat coconut milk
1 tbsp fresh lime juice
½ tsp kosher salt
1 ¼ cups water
Instructions
- Heat the oil in a deep skillet. Cook the bell pepper, shallot and garlic for about 2 minutes. Increase the heat and add the chicken, chile and white pepper. Break up the meat and cook until done, about 3 to 5 minutes.
- Stir in the beans, oyster sauce, fish sauce and sugar and cook for a minute. Off the heat, stir in the basil until it wilts. Transfer to a bowl.
- Return the pan to medium-high. Toast the rice for about 30 seconds, then add the coconut milk, lime juice, salt and water. Bring to a boil, cover and simmer on low 16 to 18 minutes, until the rice is tender.
- Fluff the rice and spoon the chicken mixture over it. Cover briefly to heat through and finish with torn basil.
Notes
Use a skillet with a lid that fits snugly for the rice.
Adapted from Laura Rege, Delish.
