Beef Panang

There are many different types of curries in the Thai culinary repertoire. This is one of our favourites. Thai food is all about balance in flavour, aroma, and texture, and this dish has that balance in spades. Hearty beef short ribs are slowly braised in coconut milk infused with sweet sugar, salty fish sauce, and tangy kaffir lime leaves. The curry paste has deep complex flavours achieved by a few simple ingredients, including peanuts, chilies, coriander, and galangal. Think of galangal as a spicier ginger root; it’s available in all Asian markets.

Ingredients

• 4 cups (1 L) coconut milk, plus 3 cups (750 mL) or more (optional)
• 3 pounds (1.4 kg) short ribs, cut into 2-inch (5 cm) bone-in chunks
• 1 1/2 tablespoons (22.5 mL) finely grated or chopped palm sugar
• 2 tablespoons (30 mL) fish sauce
• 3 lime leaves, torn
• 2 red bell peppers, cut into 1/4-inch (6 mm) slices
• Large handful of fresh Thai basil leaves, about 1 cup (250 mL)

Curry paste

• 7 dried long red chilies
• 1/4 cup roasted peanuts
• 3 tablespoons (45 mL) chopped shallots
• 2 tablespoons (30 mL) chopped garlic
• 1 1/2 tablespoons (22.5 mL) chopped peeled galangal
• 1 tablespoon (15 mL) chopped lemongrass
• 2 teaspoons (10 mL) chopped cilantro root
• 1 teaspoon (5 mL) cumin seeds
• 1 teaspoon (5 mL) coriander seeds
• 1 teaspoon (5 mL) kosher salt or coarse sea salt

Directions

1. Add the coconut milk to a large heavy-bottomed pot or Dutch oven, and bring to a boil over medium-high heat. Add the beef, then reduce the heat to a simmer, cover, and braise gently until fork tender, about 2 hours. Stir occasionally.

Curry paste:

1. While the short ribs cook, make the curry paste. Soak the chilies in a bowl of warm water until soft and pliable. Drain and discard the liquid. Cut open the chilies and remove the seeds.
2. Place the peanuts in a small saucepan, and cover with 4 inches (10 cm) of water. Bring to a boil over high heat, reduce the heat to low, and simmer for at least 30 minutes or until very soft. Drain and let cool.
3. In a mortar and pestle, pound the chilies and the rest of the ingredients for the curry paste except for the peanuts. Once ground, add the peanuts, and pound until you have a fine paste.

For the curry:

1. Once the short ribs are done, allow it to cool in the coconut milk, then remove and shred the meat from the bones, discarding the bones. Set aside the meat.
2. In a wok or medium saucepan, pour in either the coconut milk that the short ribs were cooked in or 3 fresh cups (750 mL) of coconut milk. (It’s a matter of preference, depending on how meaty-tasting you would like the final curry.) Bring to a simmer over medium-high heat. Whisk in 1/4 cup (60 mL) of the curry paste, reduce the heat to medium-low, and simmer for 10 minutes.
3. Add the palm sugar, fish sauce, and lime leaves, and simmer gently for 5 minutes. Add the reserved beef and the red pepper strips, and heat through. Remove the wok or saucepan from the heat.
4. Top the curry with a generous amount of Thai basil. Serve with steamed jasmine rice.

Serves 6