45 min
Beef Panang Curry
Recipe GLPR1166e98d0c2497
A classic Thai curry featuring slow-braised beef in a rich, aromatic coconut-based sauce made from a fragrant paste of dried chiles, galangal, lemongrass, and shrimp paste. The tender, flavorful beef is simmered in this silky sauce until melt-in-your-mouth tender, then served over jasmine rice with fresh Thai basil and optional fried eggs.
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Ingredients
9 pieces (about 3/8 oz.) dried bird chiles
6 cloves garlic cloves, coarsely chopped
2 ounces galangal, coarsely chopped
1 lime lime peel and pith, finely chopped
½ stalk lemongrass stalk, tough outer layer removed, thinly sliced
1 tablespoon crushed coriander seeds
1 small onion small red onion, coarsely chopped
3 tablespoons Thai shrimp paste in bean oil
1 tablespoon coarsely ground black pepper
1 teaspoon kosher salt
2 pounds chuck flap beef, very thinly sliced against the grain
kosher salt (for seasoning beef)
½ cup vegetable oil
4 chiles serrano chiles, thinly sliced
3 leaves kaffir lime leaves, finely chopped
2 13.5-oz. cans unsweetened coconut milk
½ cup sugar
¼ cup fish sauce
1 teaspoon ground cumin
steamed jasmine rice (for serving)
fresh Thai basil sprigs (for serving)
4 eggs fried eggs (optional, for serving)
Directions
Combine the dried bird chiles, garlic, galangal, lime peel and pith, lemongrass, and coriander seeds in a food processor. Pulse until finely ground. Add the red onion, shrimp paste, black pepper, and salt. Process until a smooth paste forms. Measure out ⅔ cup of curry paste for this recipe and reserve any remaining paste for another use.
Season the thinly sliced beef generously with kosher salt. Heat the vegetable oil in a large wok or wide heavy skillet over medium-high heat until shimmering.
Add the ⅔ cup curry paste to the hot oil and stir constantly for about 1 minute, until very fragrant and the oil becomes infused with the paste's color and aroma.
Working in batches if needed to avoid overcrowding, add the beef slices to the wok. Toss constantly to separate the slices and ensure even cooking, until the beef is well browned on all sides, approximately 5 minutes total.
Add the sliced serrano chiles, chopped kaffir lime leaves, both cans of coconut milk, sugar, fish sauce, cumin, and 1½ cups water to the wok. Stir well to combine. Bring the mixture to a gentle simmer, then season with additional salt to taste.
Simmer the curry gently for 1½ to 2 hours, stirring occasionally and skimming any foam or impurities that rise to the surface. Add additional water as needed to keep the beef submerged in the sauce. The beef is done when it is very tender and easily breaks apart with a fork.
To serve, spoon the beef and sauce over a bed of steamed jasmine rice. Top with fresh Thai basil sprigs and, if desired, a fried egg cooked to an internal temperature of 160°F.
