Panang Beef   

Ingredients :
1	lb	beef
1/4	tsp	salt
		white pepper
8	x	dried red chiles
1	x	fresh kha, (Thai ginger 1")
3	x	shallots
6	x	cloves garlic
2	tsp	lemon grass, chopped
1	tsp	coriander root, chopped
1	tsp	kaffir, chopped
		lime peel
10	x	peppercorns
1	tsp	shrimp paste
4 1/3	cup	thin coconut milk
1 2/3	cup	coconut cream
1	cup	roasted peanuts, crushed
12	x	basil leaves
2	tbl	fish sauce
2	tbl	palm sugar
		kaffir lime leaves, shredded
		fresh red chiles, shredded

How to cook :

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 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 chiles.

Tags : Beef Hai Meats Main Dish Thai Thailand Asian Oriental

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