Thai Chilli Basil Mince with rice

 

I love the speed and simplicity of Thai food! This can easily be knocked up in half an hour. 5 chillis below gives a good little kick, if you like it spicy crank up the amount of chilli! I find using more average chilli but less intense spiced ones works best. Thai is all about bold flavours so dont be afraid of adding too much! 

Ingredients:

500g mince (I use a chicken/turkey mince as its readily available and healthy but chicken or pork work too)
1/2 onion diced
Handful of green beans chopped
4 garlic cloves minced
5 chillis finely chopped
Large handful of chopped basil
1 tsp. Fish sauce
2 Tbs. Oyster sauce
1 Tbs. Soy sauce
Salt
Pepper
1 Tbs. Brown sugar
Lime
Egg
Basmati rice

Method:

For the mince:
In a large frying pan;
Fry off mince and cook off until browned. Add onion, chilli, garlic and green beans until softened. 
Add squeeze of lime juice, brown sugar, fish sauce, oyster sauce and soy.
Cook 2 mins.
Add Basil.
Cook for further 5-10 mins

Now give it a taste. Thai food should be a good balance of sweet, salty, spicy and sour. Add a little extra soy, oyster sauce or lime if you need to balance it out. Be careful with the fish sauce as it's quite a strong flavour.

Rice:

This is my favourite fool proof rice! You want about 1 large cupped handful of rice per person, but exacts dont matter as long as you follow the steps. Use a small pot/saucepan.

Make sure the rice is flat across the base and then add cold water to cover. You want the water to be the length of your thumbnail amount over the top of the rice. 

Place on high heat with lid on.

When it fully bubbles over, turn the heat down to lowest setting and lift the lid for a second and then place back on top.

Cook on low for 11 minutes. 

Done! Lift lid and fluff with a fork.

The rice then should be light and fluffy with no water left. The bottom of the pan will likely have rice stuck to the pan, that's ok, just soak it off after. 

Serve the Chilli Basil Mince on top of rice with fried egg on top (optional).