Panang Beef Recipe




Panang Beef Ingredients

-LEAH LADNE (DBBC03B)
1 lb Beef
1/4 tsp Salt
White pepper
8 Dried red chilis
1 Fresh Kha (Thai ginger 1")
3 Shallots
6 Cloves garlic
2 tsp Lemon grass, chopped
1 tsp Coriander root, chopped
1 tsp Kaffir, chopped
Lime peel
10 Peppercorns
1 tsp Shrimp paste
4 1/3 cup Thin coconut milk
1 2/3 cup Coconut cream
1 cup Roasted peanuts, crushed
12 Basil leaves
2 tbsp Fish sauce
2 tbsp Palm sugar
Kaffir lime leaves, shredded
Fresh red chilis, shredded

A Recipe for
Panang Beef

 

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This Panang Beef recipe is one of many in our Beef Category.






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This Recipe for Panang Beef is one of thousands in the Recipes-to-go Beef Cookbook.


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Judith Olney



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This is a recipe for Panang Beef from the recipe cookbook of Recipes-to-go (Beef)


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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.




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Panang Beef

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Carl Sagan






Panang Beef Directions

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

Serves: 4

 

 

 

 

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Panang Beef Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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