For a girl with a big mouth, I have absolutely no words today.
Take this as your opportunity out.
I’m kidding! …Please don’t leave me.
Thai Turkey With Coconut Basmati Rice:
What it took for 2, with leftovers:
* 1 1/4th cup basmati rice
* 1 (14.5 oz) can coconut milk
* 3 Tbs. fish sauce
* 3 Tbs. soy sauce
* 1 tsp sugar
* 1 Tbs. extra virgin olive oil
* 3 or 4 garlic cloves, minced
* 2 red jalapeno peppers, seeded and sliced into 2-inch matchsticks
* 1 pound ground turkey
* torn basil leaves, about ½ a cup
* lime wedges for serving
In a medium saucepan, combine the rice, coconut milk, 3/4th cup water and a pinch of salt. Cover and bring to a boil, then reduce to a simmer. Keep it covered and cook the rice for about 25 minutes. Stop peaking!
As the rice approaches being done, combine the fish sauce, soy sauce and sugar in a small bowl. Heat a medium skillet or wok with the oil. Add the garlic and half the red chiles. Saute about 15 seconds. Add the turkey and cook, breaking it up with a wooden spoon and completely browned, about 5 minutes. Add the soy mixture and cook for 30 seconds. Toss in the fresh basil and the remaining chiles. Smell your life right now. I know.
Serve the Thai turkey over the coconut rice and spritz with lime.