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Oz
03-30-2008, 04:39 PM
Panang Sauce

10 Cloves garlic (gra tiem)
5 Small shallot (haum dang)
5 Dry Thai chilli peppers (prik hang)
1 Teaspoon galangal (kah)
1 Teaspoon lemongrass (ta krai)
1 Teaspoon lemon peel (pew ma now)
1/4 Cup chopped cilantro (pak she)
1 Teaspoon ground black pepper (prik tai)
1 Teaspoon salt (glur)
1 Teaspoon shrimp paste (ka pi)

In a food processor (chopper), thoroughly grind all ingredients together
into paste (traditionally, the Thai people use a mortar and pestle to grind
all ingredients together).



Beef Panang (Panang Neu-ah)

Panang sauce (see recipe above)
1 Tablespoon vegetable oil (nam man)
1 Cup coconut juice, (ka ti)
1 lb. Top sirloin beef (neu-ah), sliced
2 Leech lime leaves (bi ma grood), torn in half
1 Tablespoon sugar (nam tarn)
1 Tablespoon fish sauce (nam pla)
3/4 Cup Thai sweet basil leaves (bi ho ra pa)

Heat vegetable oil at medium-high heat, add Panang sauce. Stir for
3 minutes.

Reduce the heat to medium and then add 1/2 cup of coconut juice.
Continue stirring for 5 minutes.

Stir in beef, 1/2 cup of coconut juice, Leech lime leaves, sugar and
fish sauce.

Continue simmering until the beef is cooked (about 15 minutes).

Reduce heat and add Thai sweet basil. Serve with rice.