Panang Beef

Name: Panang Beef
Ingredients: 1 lb beef; 14 teaspoon salt; white pepper; 8 dried red chilies; 1 piece thai ginger (kha, 1-inch piece); 3 shallots; 6 garlic cloves; 2 teaspoons lemongrass, chopped; 1 teaspoon coriander root, chopped; 1 teaspoon kaffir lime leaf, chopped; lime peel; 10 peppercorns; 1 teaspoon shrimp paste; 4 13 cups thin coconut milk; 1 23 cups coconut cream; 1 cup roasted peanuts, crushed; 12 basil leaves; 2 tablespoons fish sauce; 2 tablespoons palm sugar; kaffir lime leaf, shredded; fresh red chile, shredded

21 ingredients

12 steps

Ingredients

1 lb beef
14 teaspoon salt
white pepper
8 dried red chilies
1 piece thai ginger (kha, 1-inch piece)
3 shallots
6 garlic cloves
2 teaspoons lemongrass, chopped
1 teaspoon coriander root, chopped
1 teaspoon kaffir lime leaf, chopped
lime peel
10 peppercorns
1 teaspoon shrimp paste
4 13 cups thin coconut milk
1 23 cups coconut cream
1 cup roasted peanuts, crushed
12 basil leaves
2 tablespoons fish sauce
2 tablespoons palm sugar
kaffir lime leaf, shredded
fresh red chile, shredded

Directions

1

Cut beef into thin slices, season with salt and pepper.
2

Soak chiles to soften.
3

Chop chiles, ginger, shallots and garlic.
4

Place them in mortar with lemon grass, coriander root, lime peel, peppercorns, and shrimp paste, pound until smooth.
5

Pour coconut milk in wok, bring to boil.
6

Add beef, cook until tender, remove, set aside.
7

Discard milk.
8

Pour coconut cream in wok, bring to boil.
9

Reduce heat and simmer until oil separates.
10

Add spice paste, cook 4-5 minutes, stirring constantly.
11

Add beef, peanuts, 8 basil leaves, fish sauce and sugar, stir well and cook slowly 2 more minutes.
12

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