Panang Beef

Photo: flickr user avlxyz

Ingredients

1 pound beef

1/4 teaspoon salt

white pepper

8 dried red chiles

1 fresh kha, (Thai ginger 1")

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

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

Preparation

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.