Prep 20 mins
Cook 8 mins
From the Wild Ginger restaurant in Seattle, Wa.
- 453.59 g beef
- 1.23 ml salt
- white pepper
- 8 dried red chilies
- 1 piece thai ginger (kha, 1-inch piece)
- 3 shallots
- 6 garlic cloves
- 9.85 ml lemongrass, chopped
- 4.92 ml coriander root, chopped
- 4.92 ml kaffir lime leaf, chopped
- lime peel
- 10 peppercorns
- 4.92 ml shrimp paste
- 1024.43 ml thin coconut milk
- 395.10 ml coconut cream
- 236.59 ml roasted peanuts, crushed
- 12 basil leaves
- 29.58 ml fish sauce
- 29.58 ml palm sugar
- kaffir lime leaf, shredded
- fresh red chile, shredded
- 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 minutes, 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 chiles.
I was loathe to throw out the coconut milk after cooking the beef, but I stayed true to the recipe and did. The beef, then cooked in the coconut cream with the fresh curry paste, was tender and flavourful, with lots of peanutty crunch and flavour. There was just enough sauce to spoon over jasmine rice.