Thai Ground Beef and Snap Pea Stir-Fry with Coconut Jasmine Rice
Savor the bold flavors of Thailand in this vibrant stir-fry, featuring ground beef, crunchy snap peas, and fragrant coconut jasmine rice, all harmoniously balanced with aromatic herbs and spices. This dish is a perfect blend of spicy, sweet, and sour, sure to delight your taste buds. With its quick preparation and cooking time, it's an ideal option for a weeknight dinner or a special occasion.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Thai
- thai
- slot-machine-generated
- ground beef
- snap peas
- white rice
Ingredients
- 1lbground beef, broken into small pieces
- 2cupssnap peas, sliced into thin strips
- 1cupwhite rice, rinsed and drained
- 1cancoconut milk, full-fat, shaken well
- 2tbspsfish sauce, none
- 1tbsplime juice, freshly squeezed
- 2tspsThai red curry paste, none
- 3clovesgarlic, minced
- 1inchginger, grated
- 1/4cupThai basil, chopped
- 2tbspsvegetable oil, none
- to tastenonesalt, none
- to tastenonepepper, none
Nutrition
520
130 per serving
35g
70% DV
25g
36% DV
40g
13% DV
Macronutrient Breakdown
- Fiber
- 5g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat. Add the grated ginger and cook, stirring constantly, for 1 minute to release its fragrance.
1mmedium heat - 2
Add the rinsed and drained white rice to the saucepan, stirring to coat the rice with oil and mix with the ginger. Cook for 2 minutes.
2mmedium heat - 3
Add 1 cup of water to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
15mlow heat - 4
While the rice cooks, heat the remaining 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook, stirring constantly, for 1 minute to prevent burning.
1mmedium-high heat - 5
Add the broken ground beef to the skillet, breaking it up with a spoon as it cooks. Cook until the beef is browned, about 5 minutes.
5mmedium-high heat - 6
Add the sliced snap peas to the skillet, stirring to combine with the beef. Cook for 2-3 minutes, or until the peas start to soften.
2mmedium-high heat - 7
Add the Thai red curry paste to the skillet, stirring to combine with the beef and peas. Cook for 1 minute, until the paste is fragrant.
1mmedium heat - 8
Stir in the fish sauce, lime juice, and chopped Thai basil. Cook for 1 minute, until the sauce is bubbly and slightly thickened.
1mmedium heat