panang beef
From the Wild Ginger Restaurant in Seattle, Wa.
No Image
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound beef
- 1/4 teaspoon salt
- white pepper, to taste
- 8 dried red chiles
- 1 fresh kha (thai ginger), 1-inch pieces
- 3 shallots
- 6 cloves garlic
- 2 teaspoons lemon grass, chopped
- 1 teaspoon coriander root, chopped
- 1 teaspoon kaffir, chopped
- lime peel
- 10 peppercorns
- 1 teaspoon shrimp paste
- 4 1/3 cups thin coconut milk
- 1 2/3 cups coconut cream
- 1 cup roasted peanuts, crushed
- 12 basil leaves
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
- kaffir lime leaves, shredded
- fresh red chiles, shredded
How To Make panang beef
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Step 1Cut 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.
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Step 2Pour coconut milk in wok, bring to boil.
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Step 3Add beef, cook until tender, remove, set aside. Discard milk. Pour coconut cream in wok, bring to boil. Reduce heat and simmer until oil separates.
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Step 4Add 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.
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Step 5Transfer to serving dish, garnish with basil, lime leaves and chiles.
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