Spicy Thai Basil Fish with Stir-Fried Vegetables and Coconut Rice

Step 1: Prepare the jasmine rice

In a medium saucepan, combine the jasmine rice and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.

• 2 cups uncooked jasmine rice
• 1 (13.5 oz) can coconut milk

Step 2: Sauté the vegetables

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced red bell pepper, onion, garlic, broccoli, and snow peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp.

• 1 tablespoon vegetable oil
• 1 red bell pepper (sliced)
• 1 yellow onion (thinly sliced)
• 3 cloves garlic (minced)
• 2 cups broccoli florets
• 1 cup snow peas

Step 3: Cook the fish

In the same skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tilapia pieces and sauté for 4-5 minutes, turning occasionally, until the fish is opaque and flakes easily with a fork.

• 1 tablespoon vegetable oil
• 1 pound tilapia fillets (cut into bite-size pieces)

Step 4: Make the sauce

In a small bowl, combine the soy sauce, fish sauce, brown sugar, and thinly sliced Thai chilies.

• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 Thai chilies (thinly sliced)

Step 5: Combine and serve

Add the cooked vegetables and sauce to the skillet with the fish. Stir in the fresh basil leaves and cook for 1-2 minutes until everything is heated through. Serve the spicy Thai basil fish over the coconut rice.

• 1 cup fresh basil leaves