Panang Beef 1 lb beef 1/4 teaspoon salt 1 white pepper 8 dried red chiles 1 fresh kha (thai ginger) 3 shallots 6 cloves garlic 2 teaspoon lemon grass chopped 1 teaspoon coriander root chopped 1 teaspoon kaffir chopped 1 lime peel 10 peppercorns 1 teaspoon shrimp paste 4 1/3 cup thin coconut milk 1 2/3 cup coconut cream 1 cup roasted peanuts crushed 12 basil leaves 2 tablespoon fish sauce 2 tablespoon palm sugar 1 kaffir lime leaves shredded 1 fresh red chiles shredded Cut beef into thin slices, season with salt and pepper. Soak chiles to soften. Chop chiles, 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 chiles. Yield: 4