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Title: Panang Beef
Categories: Beef
Yield: 4 Servings

1lbBeef
1/4tsSalt
  White pepper
8 Dried red chilis
1 Fresh Kha (Thai ginger 1")
3 Shallots
6 Cloves garlic
2tsLemon grass; chopped
1tsCoriander root; chopped
1tsKaffir; chopped
  Lime peel
10 Peppercorns
1tsShrimp paste
4 1/3cThin coconut milk
1 2/3cCoconut cream
1cRoasted peanuts; crushed
12 Basil leaves
2tbFish sauce
2tbPalm sugar
  Kaffir lime leaves; shredded
  Fresh red chilis; shredded

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 chilis to soften. Chop chilis, 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 min.

Transfer to serving dish, garnish with basil, lime leaves and chilis. This version is about 2 stars. enjoy Scott, Seattle

Formatted by Elaine Radis BGMB90B; JUNE, 1993

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