INGREDIENTS – PANANG CURRY PASTE
6-12 ea Bird Chiles, dried
6 cloves Garlic
2 oz Galangal, coarsely chopped
1 ea Lime, peel and pith finely chopped
1/2 ea Lemongrass Stalk, tough outer layer removed, thinly sliced
1 Tbs Coriander Seeds, crushed
1 Sm Red Onion, coarsely chopped
3 Tbs Thai Shrimp Paste in Bean Oil
1 tsp Black Pepper, coarsely ground
1 tsp Kosher Salt
INGREDIENTS – BEEF CURRY
2 lbs Chuck Flap, very thinly sliced against the grain
tt Kosher Salt
1/2 cup Vegetable Oil
4 ea Serrano Chiles, thinly sliced and seeded as desired
3 ea Kaffir Lime Leaves, finely chopped
2 cans Coconut Milk, unsweetened
1/2 cup Sugar
1/4 cup Fish Sauce
1 tsp Cumin
For Serving Steamed Jasmine Rice, Thai Basil Sprigs and Fried Eggs
DIRECTIONS – CURRY PASTE
– 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 2/3 cup; reserve remaining curry paste for another use.
Note: Curry paste can be made 2 days ahead. Cover and chill, or freeze up to one month.
DIRECTIONS – BEEF CURRY
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 1 1/2 cups water to wok. Bring to a simmer; season with salt. Cook, skimming surface occasionally and added water as needed to keep beef submerged, until beef is tender, about 1 1/2 to 2 hours.
Serve over rice with a bit of braising liquid spooned over and topped with basil and egg, if using.
Hellum's Kitchen 