Thai Beef Stir-Fry

In a medium saucepan combine the coconut milk (remember to use the correct amount), water and a pinch of salt. Bring to the boil. Once boiling, add the Jasmine rice, cover and reduce to a simmer for 15 minutes, or until tender. Set aside, covered.

Meanwhile, place the green beans on a lined oven tray. Coat in half of the olive oil. Place the green beans in the oven and cook for 15 minutes.

Heat the remaining olive oil in a medium frying pan over medium-high heat. Add the red capsicum and cook, stirring, for 5-6 minutes, or until soft. Add the garlic and a bit of the green chilli (to taste) to the pan and cook, stirring, for 1-2 minutes, or until soft and fragrant. Season with salt and pepper. Add the beef mince and Thai seasoning to the same pan and cook for 4-5 minutes, breaking up the mince with a wooden spoon, until browned and cooked through. Season with salt and pepper. Remove the pan from the heat and stir in the torn basil.