Thai food is one of my favorite types of food to eat and prepare. During the early 1980’s I went to New York for medical school. A friend invited me to Bangkok 54, right across the street from the famed Studio 54. The flavors, spices and unique blend of ingredients excited my taste buds and my interest. I had heard stories about Bangkok from my fathers visits during his service in the Coast Guard, but this was something new!I wanted to know more about the food and flavors. Most of all it spurred my interest in wanting to cook. I could make these dishes too! I could also create the awesome tastes.
My first Thai dish was Padi Thai. It turned out pretty good and my friends loved it. Encouragement from fellow hungry students fueled an exploration into the culture and foods of Thailand – and as they say the rest is history.
Today I’m always stirring-up something Thai around my house or my friend Roger’s place! It’s his favorite too! The one dish that is a frequent request is Beef Panang. On my farm, Georgia Coastal Gourmet Farms, we grow all of the Thai ingredients for my Thai cooking. The Royal Beef Panag is a very delicious dish and someone is always asking for the recipe, so here it is! Go for it… you’ll think you’re in Bangkok. You can thank me later – just enjoy now!
2 lbs of prime beef tenderloin or prime beef rib eye cut into thin slices
3 tablespoons of organic peanut butter
3 cans of organic coconut milk
1/4 teaspoon of ground cumin
5 tablespoons of a high quality fish sauce
3 tablespoons key lime juice and 1 additional teaspoon of key lime juice
4 stalks of lemon grass coarsely
one 1/2 cup of peeled and roughly chopped galangal root
2 cups chopped thai basil plus one bunch of thai basil
8 kaffir lime leaves
2 kaffir lime fruit optional
2 tablespoon thai chili sauce ( sriracha ) and 1 additional tablespoon of thai chili sauce
2 tablespoons of paprika
3 tablespoons of rich chicken stock
1/2 teaspoon cinnamon
1 cup chopped green onions
2 tablespoon palm sugar
1/4 cup of peeled garlic
Making the Green Curry Paste:
In a large food processor add the following ingredients:
galangal, garlic , and lemon grass. Process until well a coarse paste is made.
Add to this mixture 2 tablespoons of fish sauce, green onions, 1 tablespoon chili sauce,
ground cumin, thai basil and cinnamon. Process until a smooth paste is obtained.
This paste can be stored in a freezer jar and keep in the freezer until needed.
Making the Royal Beef Panang
In a large wok or sauce pan place 2 cans of organic coconut milk. Heat over a medium heat
until the milk slowly simmers. Add to the milk 3 tablespoons of the green curry paste, 3 tablespoons of fish sauce and slow stir the mixture.
add 2 tablespoons of paprika and 1 tablespoon of thai chili paste. Reduce the mixture until the oil start to separate and add 3 tablespoons of rich chicken stock.
Add one bunch of whole thai basil leaves , kaffir lime leaves and the final can of coconut milk. Remove the thai basil leaves and kaffir lime leaves from the dish. Add 2 tablespoons of palm sugar to the pan alone with the peanut butter. Taste the sauce and add 1/2 teaspoon of key lime juice or the juice 2 kaffir lime fruit.
Place the pan on a low heat and slow slimmer and add the beef. Once the beef is done serve over carolina gold rice or jasmine rice.