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Panang Beef

Cuisine: Thai
Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozBeef
1/4 teaspoon 1.3mlSalt
  White pepper
8   Dried red chilies
1   Fresh kha - (Thai ginger 1")
3   Shallots
6   Garlic
2 teaspoons 10mlLemon grass - chopped
1 teaspoon 5mlCoriander root - chopped
1 teaspoon 5mlKaffir - chopped
  Lime peel
10   Peppercorns
1 teaspoon 5mlShrimp paste
4 3.3333333333333E+14/1.0E+15 cups 1027mlThin coconut milk
1 2/3 cups 394mlCoconut cream
1 cup 146g / 5.1ozRoasted peanuts - crushed
12   Basil leaves
2 tablespoons 30mlFish sauce
2 tablespoons 30mlPalm sugar
  Kaffir lime leaves - shredded
  Fresh red chilies - shredded

Recipe Instructions

If you haven't already, you should try the version at the Wild Ginger at Pike Place. Here's a recipe:

Cut beef into thin slices, season with salt and pepper. Soak chilies to soften. Chop chilies, 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 minutes

Transfer to serving dish, garnish with basil, lime leaves and chilies. This version is about 2 stars.

Source:
Seattle Times 3/12/97

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