A picturesque mound of fragrant, green-speckled coconut lime rice, adorned with a vibrant topping of glossy oysters tossed in an inviting basil stir-fry. Sprinkled with enticing ruby pomegranate seeds and warming sriracha trails, this dish promises a flavorful journey.

Thai Oyster Basil Stir-fry with Coconut Lime Rice

Name: Thai Oyster Basil Stir-fry with Coconut Lime Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Thai
Ingredients: oysters, 12 shucked and cleaned; Basil leaves, 1 cup chopped; Garlic, 2 cloves finely chopped; Bird's eye chili, 2 finely chopped; Aromatics (Lime leaves, lemongrass, galangal), 1 bundle; Fish sauce, 2 tablespoons; Berbere spice, 1 teaspoon; Jasmine rice, 1 cup; Lime, 1 zest and juice; Coconut milk, 1 can; Pomegranate seeds, 1/2 cup; Sriracha, to taste; Olive oil, 2 tablespoons; Salt, to taste; Black pepper, to taste

Category Main Course

Prep 15 minutes

Cook 25 minutes

Style Thai

Technique Stir-frying

Diet Friendly Pescatarian

Daily Recipe: October 26, 2025

Today's recipe is a modern reality meets traditional Thai cuisine. We're preparing a uniquely flavored dish leveraging the briny richness of oysters, combined with the brightness of lime and coconut, creating an interesting contrast perfect for the autumn weather.

Ingredients (for 2)

Oysters - 12 - shucked and cleaned
Basil leaves - 1 cup - chopped
Garlic - 2 cloves - finely chopped
Bird's eye chili - 2 - finely chopped
Aromatics (lime leaves, lemongrass, galangal) - 1 bundle
Fish sauce - 2 tablespoons
Berbere spice - 1 teaspoon
Jasmine rice - 1 cup
Lime - 1 - zest and juice
Coconut milk - 1 can
Pomegranate seeds - 1/2 cup
Sriracha - to taste
Olive oil - 2 tablespoons
Salt - to taste
Black pepper - to taste

Preparation

Step 1 - 🍚🥥🍋

First, rinse the Jasmine rice under cool water, drain, and place in a saucepan with coconut milk, lime zest, and a bit of salt. Bring this to a simmer, cover, and let cook until the rice is tender.
Step 2 - 🥘🌶️🍃

While the rice is cooking, heat some olive oil in a wok. Sauté your finely chopped garlic and Bird's eye chili until fragrant, then add in the fresh aromatic bundle for extra flavor
Step 3 - 🍳🔥🦪

Gently add the cleaned oysters to the wok, stir-frying them until they are just cooked through. Be sure not to overcook, as this can make them become tough
Step 4 - 🐟🌿🌶️

Add the fish sauce, fresh basil, and Berbere spice to the wok, mix them until everything is well combined.
Step 5 - 🧂🌶️🍋

Remove the aromatic bundle from the wok, then season the stir-fry to taste with salt, pepper, and a squeeze of fresh lime juice.
Step 6 - 🍽️🌿🌶️

To finish, fluff the cooked rice with a fork, then mix in some pomegranate seeds. Portion the rice onto plates, top them with the Thai oyster basil stir-fry and garnish with additional pomegranate seeds. Add a drizzle of Sriracha for spice, and serve immediately

Additional

This dish highlights the amazing ability of Thai cuisine to balance contrasting flavors. Feel free to adjust the level of spice to your preference by adding or reducing the number of bird's eye chilies. And for an extra pop of color and sweetness, consider adding diced mango or pineapple to the stir-fry.