Panang Beef

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40 minutes Prep: 15 minutes Cook: 25 minutes

1269 calories per serving view nutrition facts

Ingredients

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

Directions

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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by Mark R. Vogel

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Member Review

Banana-Sour Cream Coffee Cake

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.

Reviewed by Karen Westberg