| This recipe is liked by 0 person(s). |
Beef Panang
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Homecooking from Kamolmal's Kitchen p.173
| 5 | kaffir lime leaf, dried |
| 1/2 cup | warm water |
| 3 | serrano peppers, sliced lengthwise |
| 1 lb | flank steak |
| 1 cup | thin coconut milk |
| 2 cup | thick coconut milk |
| 1 recipe | Pangan curry paste |
| 2 tblsp | ground roasted peanuts |
| 2 tblsp | fish sauce |
| 2 tblsp | palm sugar |
Soak dried kaffir lime leaves in water water 15 minutes. Slice lengthwise into thin strips and set aside. Slice chilies into thin strips.
Slice beef across the grain into thin strips 1/8" thick and 2-3 " long. Boil slowly uncovered in thin coconut milk about 15 minutes until beef is done.
Most of the coconut milk will boil away and be absorbed.
In a seperate pan bring the coconut cream to a boil over high heat, remove from heat immediately and set aside.
Heat a wok add 1/2 cup of the thick coconut milk and stir constantly over moderate heat until it thickens and forms large bubbles and begins to sputter. Add the curry paste and kaffir lime leaves. Stir fry until the mixture is fragrant and almost dry.
Add another 1/2 cup thick coconut milk. Add the ground peanuts gradually, stirring constantly, until the mixture becomes thick. Add another 1/2 cup thick coconut milk and continue to stir until it thickens again.
Add the beef, fish sauce, sugar to the curry paset mixture. Add final 1/2 cup thick coconut milk and stir unil the mixture thickens slightly. Garnish.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe