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Panang Beef

Yields:4 servings
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Recipe Cooking TimePreparation15 minutes
Cooking25 minutes
Ready In40 minutes
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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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Beef Roulades

relly like this one it is so easy to make. you can fix part of it the nitr before and put it all toghter the next day. thanks alot