-LEAH LADNE   (DBBC03B)
      1 lb Beef

    1/4 ts Salt

           White pepper
      8    Dried red chilis

      1    Fresh Kha (Thai ginger 1")

      3    Shallots

      6    Cloves garlic

      2 ts Lemon grass; chopped

      1 ts Coriander root; chopped

      1 ts Kaffir; chopped

           Lime peel
     10    Peppercorns

      1 ts Shrimp paste

  4 1/3 c  Thin coconut milk

  1 2/3 c  Coconut cream

      1 c  Roasted peanuts; crushed

     12    Basil leaves

      2 tb Fish sauce

      2 tb Palm sugar

           Kaffir lime leaves; shredded
           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