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| 1 | pound | beef | |
| 1/4 | teaspoon | salt | |
| 1 | x | white pepper | |
| 8 | each | red chilis, dried | |
| 1 | each | ginger | thai, fresh |
| 3 | each | shallots | |
| 6 | cloves | garlic | |
| 2 | teaspoons | lemon grass | chopped |
| 1 | teaspoon | coriander root | chopped |
| 1 | teaspoon | kaffir lime rind | chopped |
| 10 | each | peppercorns | |
| 1 | teaspoon | shrimp paste | |
| 4 1/3 | cups | coconut milk | thin |
| 1 2/3 | cups | coconut cream | |
| 1 | cup | peanuts | roasted, crushed |
| 12 | each | basil | |
| 2 | tablespoons | fish sauce | |
| 2 | tablespoons | palm sugar | |
| 1 | x | kaffir lime leaves | shredded |
| 1 | x | red pepper flakes | fresh, shredded |
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.
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Recipes. What would we do without them? Can you even imagine a cookbook without recipes? For most people, recipes are...
I just made this coffee cake this afternoon and it is very good. A scoop of icecream would be really good!! However, just a note to everyone that it calls for 4 teaspoons of salt. I think this is a typo. I used 1/2 teaspoon and it was really good - I really do think 4 teaspoons would be way too much.