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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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From the Wild Ginger restaurant in Seattle, Wa. Ingredients:
1 lb beef |
1/4 teaspoon salt |
white pepper |
8 dried red chilies |
1 piece thai ginger (kha, 1-inch piece) |
3 shallots |
6 garlic cloves |
2 teaspoons lemongrass, chopped |
1 teaspoon coriander root, chopped |
1 teaspoon kaffir lime leaf, chopped |
lime peel |
10 peppercorns |
1 teaspoon shrimp paste |
4 1/3 cups thin coconut milk |
1 2/3 cups coconut cream |
1 cup roasted peanuts, crushed |
12 basil leaves |
2 tablespoons fish sauce |
2 tablespoons palm sugar |
kaffir lime leaf, shredded |
fresh red chile, shredded |
Directions:
1. Cut beef into thin slices, season with salt and pepper.
2. Soak chiles to soften.
3. Chop chiles, ginger, shallots and garlic. Place them in mortar with lemon grass, coriander root, lime peel, peppercorns, and shrimp paste, pound until smooth.
4. Pour coconut milk in wok, bring to boil.
5. Add beef, cook until tender, remove, set aside.
6. Discard milk.
7. Pour coconut cream in wok, bring to boil.
8. Reduce heat and simmer until oil separates.
9. Add spice paste, cook 4-5 minutes, stirring constantly.
10. Add beef, peanuts, 8 basil leaves, fish sauce and sugar, stir well and cook slowly 2 more minutes.
11. Transfer to serving dish, garnish with basil, lime leaves and chiles.
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