This one is delicious, but also requires you to have a spice rack like Madhur Jaffrey, although nothing you can't normally find in a supermarket these days.

Ingredients:

beef panag 1

For the Panag Paste:

3 bird-eye chillies (I used dry ones I crush in a mortar and pestle, but fresh is always the best)
6 finely chopped shallots (my recipe stated Asian shallots, but get what you can)
6 crushed garlic cloves
1 teaspoon of ground coriander
1 tablespoon of ground cumin
1 teaspoon of white pepper
2 stems of lemongrass (I just used the dry stuff)
1 tablespoon of chopped galagal (again, I used the dry stuff)
a tablespoon of chopped fresh coriander leaves
2 teaspoon sof shrimp paste
2 tablespoons of crushed roasted peanuts

For the rest of the Panang:

beef panag 3

1 tablespopon of peanut oil (I couldn't get this, so used groundnut instead)
400 ml can of cocnut milk
1 kg of chopped beef
4 kaffir lime leaves (these smell devine)
90g of crunchy peanut butter (optional - I didn't put this in)
3 tablespoons of lime juice
2 1/2 tablespoons of fish sauce
3-4 tablespoons of grated palm sugar or soft brown sugar
1 tablespoon of chopped roasted peanuts (to garnish)

How To:

1. First make the paste. Put all of the ingredients for the paste into a blender and mix until you get a nice paste. Mine looked like this:

beef panag 2

2. Now for the main dish - Place the oil and half the coconut milk in a saucepan and cook for around 10 minutes on a medium heat.

3. Add 6 - 8 tablespoons of the paste and cook again, stirring, for about 5 minutes.And I must apologise, but all my battery power died on me after this point, so no more photos I'm afraid!

beef panag 4

4. Then add the beef and the rest of the coconut milk, peanut butter, lime leaves.

5. Simmer for about an hour on a lowish heat and then stir in the lime juice, fish sauce and sugar. Serve with Masala Potatoes, which I will blog soon.