Panang Beef

By lazyme on December 06, 2012

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Ingredients

    1. 1 lb beef
    2. 1/4 teaspoon salt
    3. white pepper
    4. 8 dried red chilies
    5. 1 piece thai ginger ( kha, 1-inch piece)
    6. 3 shallots
    7. 6 garlic cloves
    8. 2 teaspoons lemongrass, chopped
    9. 1 teaspoon coriander root, chopped
    10. 1 teaspoon kaffir lime leaf, chopped
    11. lime peel
    12. 10 peppercorns
    13. 1 teaspoon shrimp paste
    14. 4 1/3 cups thin coconut milk
    15. 1 2/3 cups coconut cream
    16. 1 cup roasted peanuts, crushed
    17. 12 basil leaves
    18. 2 tablespoons fish sauce
    19. 2 tablespoons palm sugar
    20. kaffir lime leaf, shredded
    21. 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. 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.
 
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