Panang Beef

Recipe Ingredients

1 lb	454g / 16oz	Beef
1/4 teaspoon	1.3ml	Salt
		White pepper
8		Dried red chiles
1		Fresh kha - (Thai ginger 1")
3		Shallots
6		Garlic
2 teaspoons	10ml	Lemon grass - chopped
1 teaspoon	5ml	Coriander root - chopped
1 teaspoon	5ml	Kaffir - chopped
		Lime peel
10		Peppercorns
1 teaspoon	5ml	Shrimp paste
4 3.3333333333333E+14/1.0E+15 cups	1027ml	Thin coconut milk
1 2/3 cups	394ml	Coconut cream
1 cup	146g / 5.1oz	Roasted peanuts - crushed
12		Basil leaves
2 tablespoons	30ml	Fish sauce
2 tablespoons	30ml	Palm sugar
		Kaffir lime leaves - shredded
		Fresh red chiles - shredded

Recipe Instructions

Cut beef into thin slices, season with salt and pepper. Soak chiles to soften. Chop chiles, ginger, shallots and garlic. Place them in mortar with lemon grass, coriander root, lime peel, peppercorns, and shrimp paste, pound until smooth.

Pour coconut milk in wok, bring to boil. Add beef, cook until tender, remove, set aside. Discard milk. Pour coconut cream in wok, bring to boil. Reduce heat and simmer until oil separates. Add spice paste, cook 4-5 min, stirring constantly. Add beef, peanuts, 8 basil leaves, fish sauce and sugar, stir well and cook slowly 2 more min.

Transfer to serving dish, garnish with basil, lime leaves and chiles.

Source:
the Wild Ginger at Pike Place.

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