Panang Beef

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 lb beef
• 1/4 teaspoon salt
• 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 1/3 cups thin coconut milk
• 1 2/3 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

Recipe

• 1 cut beef into thin slices, season with salt and pepper.
• 2 soak chiles to soften.
• 3 chop chiles, ginger, shallots and garlic. place them in mortar with lemon grass, coriander root, lime peel, peppercorns, and shrimp paste, pound until smooth.
• 4 pour coconut milk in wok, bring to boil.
• 5 add beef, cook until tender, remove, set aside.
• 6 discard milk.
• 7 pour coconut cream in wok, bring to boil.
• 8 reduce heat and simmer until oil separates.
• 9 add spice paste, cook 4-5 minutes, stirring constantly.
• 10 add beef, peanuts, 8 basil leaves, fish sauce and sugar, stir well and cook slowly 2 more minutes.
• 11 transfer to serving dish, garnish with basil, lime leaves and chiles.