Yield: 4 servings
|\N \N||-LEAH LADNE (DBBC03B)|
|\N \N||White pepper|
|8 \N||Dried red chilis|
|1 \N||Fresh Kha (Thai ginger 1\")|
|6 \N||Cloves garlic|
|2 teaspoons||Lemon grass; chopped|
|1 teaspoon||Coriander root; chopped|
|1 teaspoon||Kaffir; chopped|
|\N \N||Lime peel|
|1 teaspoon||Shrimp paste|
|4⅓ cup||Thin coconut milk|
|1⅔ cup||Coconut cream|
|1 cup||Roasted peanuts; crushed|
|12 \N||Basil leaves|
|2 tablespoons||Fish sauce|
|2 tablespoons||Palm sugar|
|\N \N||Kaffir lime leaves; shredded|
|\N \N||Fresh red chilis; shredded|
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