(15-20 min prep, 10-15 min cooktime)

DON’T FORGET THE LIME

  • prepare first:
  1. minced ginger
    minced onion
    minced garlic
    ^ a few tablespoons of each of above, or more.
    3 red chiles (chilis? shit), minced

    ^ combine and set aside.

  2. in a small bowl (or ramekin HAHAHA) combine: two tablespoons plus one teaspoon, each, of soy sauce (i usually use ponzu) and fish sauce, with one heaping tablespoon brown sugar… stir and set aside

  3. approx. 1 cup or heaping handful of fresh basil; it would be difficult to have too much. roughly chop (ideally you have a pile that runs gamut from minced to chopped) & set aside.

start the rice:

1.25 cups rice in a saucepan… basmati or jasmine probably most appropriate, eh. dump in one 13oz can coconut milk (or approx 1.5 cups other coconut milk — make your own: http://wellnessmama.com/2447/homemade-coconut-milk) & ¾ cup water; bring to boil, cover & reduce to simmer etc — takes less time than normal rice (~10 min). do not burn! i add a tablespoon of coconut oil toooooo

once the rice water is on its way, put skillet or wok on high heat (have had predictably favorable results with cast iron skillet)… i superstitiously give the pan a few “moments” to lose its chill before i…
…add garlic-ginger-onion-chile mixture with 2-3 tablespoons of oil,
stir constantly for 30 seconds to one minute. oftentimes i burn the garlic in my carefreedom, oops. that’s ok. it’s goodbitter.

then add about 1.25lbs ground beef & brown (4-6 minutes)…

near the end of the meatcooking: add the soystuff, cook for 30 seconds to 1 minute more…

then when the meat is essentially ready, reduce the heat to med-low, add basil & stirrrrrr until it wilts very slightly (20 seconds? it’s quick).

& done.

DO serve with lime wedges, essential final addition

adapted from the age-old culture of thailand, also martha stewart