Thai Basil Wraps
By Chef Todd Webster
2 stalks of lemongrass
2 Tbls Ginger
1 can coconut milk
2 Tbls Chopped Cilantro
2 Tbls Chopped Mint
1 pound Ground Beef Chuck
2 Tbls Minced garlic
3 Tbls Sriracha
1/4 cup picked cilantro leaves
1/4 cup julienne scallions
1/4 cup julienne radish
1/4 cup julienne carrots
Steep Lemongrass and Ginger in coconut milk. Do not boil, only simmer for at least 5 minutes to infuse flavor and fragrance.
Brown Ground Beef and strain off fat. Add garlic, sriracha and coconut milk. Allow to simmer for 5 – 10 minutes until thick. Stir in chopped mint and cilantro.
Spoon over a thai basil leaf. Topped with scallion, cilantro, carrot and radish. Drizzle chili oil over top.
