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Panang Beef

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      Title: PANANG BEEF
 Categories: Thai, Beef, Main dish
      Yield: 4 Servings
 
           -LEAH LADNE   (DBBC03B)
      1 lb Beef
    1/4 ts Salt
           White pepper
      8    Dried red chilis
      1    Fresh Kha (Thai ginger 1")
      3    Shallots
      6    Cloves garlic
      2 ts Lemon grass; chopped
      1 ts Coriander root; chopped
      1 ts Kaffir; chopped
           Lime peel
     10    Peppercorns
      1 ts Shrimp paste
  4 1/3 c  Thin coconut milk
  1 2/3 c  Coconut cream
      1 c  Roasted peanuts; crushed
     12    Basil leaves
      2 tb Fish sauce
      2 tb Palm sugar
           Kaffir lime leaves; shredded
           Fresh red chilis; shredded
 
  If you haven't already, you should try the version at the Wild Ginger
  at Pike Place.  Here's a recipe:
  
  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.
   enjoy Scott, Seattle
  
  Formatted by Elaine Radis BGMB90B; JUNE, 1993
 
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