25 minutes • Gluten-free • Dairy-free • Low FODMAP • Serves 4-6 • This super easy Thai beef or chicken is fabulous over extra creamy coconut rice. Your whole family will love it. It’s a perfect weeknight dinner.

COCONUT RICE INGREDIENTS:

2 cups uncooked jasmine rice

1 can (14 ounces) full fat coconut milk

14 ounces water (just use the coconut milk can to measure!)

1 tablespoon toasted sesame oil

1 tablespoon fresh lemongrass, chopped

THAI TOPPING INGREDIENTS:

2 medium-size carrots cut into matchsticks

4 baby bell peppers sliced in thin rounds

1 Jalapeno pepper, seeded and sliced

3 green onions (green part only) chopped

2 teaspoons gluten-free low sodium soy sauce

2 teaspoons rice vinegar

1/2 teaspoon maple syrup

THAI BASIL BEEF OR CHICKEN INGREDIENTS:

2 tablespoons garlic-infused olive oil

Juice of 1 lime plus lime wedges for serving

3 teaspoons fresh ginger, grated

1 pound ground chicken, lean ground beef, or even ground pork

Black pepper

1/3 cup + 2 tablespoons gluten-free low sodium soy sauce divided

1 tablespoon maple syrup

Pinch red pepper flakes

2 cups fresh basil leaves, chopped, plus extra for serving

Chopped roasted peanuts for serving

DIRECTIONS:

To make the rice. Add the coconut milk and water to a medium-size pot. Bring to a low boil and then add the rice, sesame oil, and lemongrass. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook for twenty minutes on low or until all the moisture has been absorbed by the rice.

While the rice is cooking, make the meat. Add the carrots, bell peppers, jalapeno, green onions, soy sauce, rice vinegar, maple syrup, lime juice, and 2 tablespoons of soy sauce to a medium bowl. Toss well and set aside.

Heat a large heavy-bottomed skillet over medium heat. Add the oil and once hot add the ginger. Cook 15-30 seconds then add the meat. Season the meat with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Once the meat is browned, add 1/3 cup soy sauce, 1 tablespoon maple syrup, and the red pepper flakes, plus 1 cup of fresh basil.

Bring the mixture to a simmer and cook until the sauce coats the meat, about 3-5 minutes. Remove from the heat and stir in the remaining 1 cup fresh basil.

Divide the rice among bowls, top with equal amounts of meat. Add the carrot, pepper mixture on top of the meat.

Garnish with chopped peanuts.

Enjoy!

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