Coconut rice and basil pork

20161008_191838Thai food is one of our favorites. We like it spicy but our younger one doesn’t, so I usually
make two types of pork to go with the amazingly fragrant coconut rice: one with red bell pepper instead of chili pepper. Our party of five (+ my older son’s sleepover buddy) wolfed this one down quickly. Better then a take out and so quick to make.
Ingredients:
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1 and 1/4 cup white basmati rice
3/4 cup water
1 can of coconut milk
1/2 pound (400 gr) of minced pork
1 red bell pepper cut in thin strips
3 small red chilies, de-seeded and cut in thin strips (for spicy version)
3 garlic cloves finely chopped
a bunch of fresh basil leaves
salt
1 lime (or lemon) cut into quarters
Sauce for pork:
3 tbs of soy sauce
1 tbs of fish sauce
1 tsp of sugar

Preparation:
In a deep pan, add rice, water, coconut milk and a pinch of salt. Once it starts to boil, reduce the heat and let it simmer for about 15-20 minutes, then cover and let the rice absorb any leftover liquid.
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Heat some vegetable oil in a wok (high heat) and add garlic and chili peppers (or bell pepper for non-spicy variant). Let it saute for few minutes, then add minced pork and separate it into small pieces with your wooden spoon, stirring.
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Prepare sauce for the pork by mixing soy sauce, fish sauce and sugar in a small bowl. Once the pork turns brownish, in about 5-7 minutes. Mix well and continue cooking until pork is done, in about 6-8 minutes.
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Add some basil leaves. Squeeze some lime on the pork in the end. Serve over amazing coconut rice and get lost in flavors of Thailand!
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