Beef Panang Curry

• servings: 4 servings

Ingredients

6–12 dried bird chiles (¼–½ oz.)

6 garlic cloves, coarsely chopped

2 ounces galangal, coarsely chopped

Peel and pith of 1 lime, finely chopped

½ lemongrass stalk, tough outer layer removed, thinly sliced

1 tablespoon crushed coriander seeds

1 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, very thinly sliced against the grain

Kosher salt

½ cup vegetable oil

4 serrano chiles, thinly sliced, seeded if desired

3 kaffir lime leaves, finely chopped

2 13.5-oz. cans unsweetened coconut milk

½ cup sugar

¼ cup fish sauce (such as nam pla or nuoc nam)

1 teaspoon ground cumin

Steamed jasmine rice and Thai basil sprigs (for serving)

4 fried eggs (optional)

Shrimp paste can be found at Asian markets and online.

Directions

Process chiles, garlic, galangal, lime peel, lemongrass, and coriander seeds in a food processor until finely ground. Add onion, shrimp paste, pepper, and salt and process until a smooth paste forms. Set aside ⅔ cup; reserve remaining curry paste for another use.

DO AHEAD: Curry paste can be made 2 days ahead. Cover and chill, or freeze up to 1 month.

Season beef with salt. Heat oil in a large wok or skillet over medium-high heat and cook curry paste, stirring constantly, until fragrant, about 1 minute. Working in batches if needed, add beef and cook, tossing constantly to separate slices, until browned, about 5 minutes.

Add chiles, kaffir lime leaves, coconut milk, sugar, fish sauce, cumin, and 1½ cups water to wok. Bring to a simmer; season with salt. Cook, skimming surface occasionally and adding water as needed to keep beef submerged, until beef is tender, 1½–2 hours.

Serve beef over rice with a bit of braising liquid spooned over and topped with basil and egg, if using.