panang beef

Name: Panang Beef
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: Thai
Ingredients: 1 pound(s) beef; 1/4 teaspoon(s) salt; - white pepper, to taste; 8 - dried red chiles; 1 - fresh kha (thai ginger), 1-inch pieces; 3 - shallots; 6 clove(s) garlic; 2 teaspoon(s) lemon grass, chopped; 1 teaspoon(s) coriander root, chopped; 1 teaspoon(s) kaffir, chopped; - lime peel; 10 - peppercorns; 1 teaspoon(s) shrimp paste; 4 1/3 cup(s) thin coconut milk; 1 2/3 cup(s) coconut cream; 1 cup(s) roasted peanuts, crushed; 12 - basil leaves; 2 tablespoon(s) fish sauce; 2 tablespoon(s) palm sugar; - kaffir lime leaves, shredded; - fresh red chiles, shredded

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Private Recipe by

Vicki Butts (lazyme)

@lazyme5909

Grapeview, WA

From the Wild Ginger Restaurant in Seattle, Wa.

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yield 4 serving(s)

prep time 20 Min

cook time 10 Min

method Stove Top

Ingredients For panang beef

1 lb

beef
1/4 tsp

salt
white pepper, to taste
8

dried red chiles
1

fresh kha (thai ginger), 1-inch pieces
3

shallots
6 clove

garlic
2 tsp

lemon grass, chopped
1 tsp

coriander root, chopped
1 tsp

kaffir, chopped
lime peel
10

peppercorns
1 tsp

shrimp paste
4 1/3 c

thin coconut milk
1 2/3 c

coconut cream
1 c

roasted peanuts, crushed
12

basil leaves
2 Tbsp

fish sauce
2 Tbsp

palm sugar
kaffir lime leaves, shredded
fresh red chiles, shredded

How To Make panang beef

1
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.

2
Pour coconut milk in wok, bring to boil.
3
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.
4
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.
5
Transfer to serving dish, garnish with basil, lime leaves and chiles.
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