Beef, Pork, and Lamb

Beef is less abundant than seafood, chicken, or pork in Thai cuisine but that doesn’t mean it doesn’t get the royal Thai treatment. Most of the beef dishes in this chapter were influenced by other countries as is the case with many classic Thai dishes. In the rustic northeastern province of Issan, Shaking Beef is a garlicky, peppery melt-in-your-mouth dish served over greens brought to the region by Vietnamese immigrants. Panaeng Beef Curry, which originated on the west coast of Malaysia, is a milder, curry with savory spices simmered with tender crisp sugar snap peas and carrots. Beef with Red Chili Paste and Lime Leaves is a classic Thai stir-fry dish with Chinese origins and is feisty and full of flavor.