Panang Curry (แกงแพนง) — Rich Thai Coconut Beef Curry

• 8dried Thai long red chiles (stems removed, seeded for moderate heat)
• 2dried bird's eye chiles (optional but traditional for sharper heat)
• 1 tspfine sea salt
• 2 tspcoriander seeds
• 1 tspcumin seeds
• 0.5 tspwhite peppercorns
• 2 stalklemongrass (tender lower third only, very finely sliced)
• 25 gfresh galangal (peeled and finely chopped)
• 1 tspmakrut lime zest (use only the green zest, not the bitter white pith)
• 4cilantro roots (scrubbed clean and chopped)
• 6 clovegarlic (peeled)
• 60 gThai shallots (peeled and chopped)
• 35 groasted unsalted peanuts
• 2 tspshrimp paste (wrapped in foil and toasted briefly if desired)
• 600 gbeef sirloin (thinly sliced across the grain)
• 250 mlcoconut cream
• 250 mlcoconut milk
• 1 tbspneutral oil (use only if the coconut cream does not separate)
• 120 ghomemade Panang curry paste
• 2 tbspfish sauce
• 25 gpalm sugar (finely chopped)
• 6 leafmakrut lime leaves (center ribs removed, very finely shredded)
• 1long red chile (thinly sliced on the diagonal)

Instructions

1. 1

   Place the dried long red chiles and bird's eye chiles in a bowl and cover them with 500 ml hot water for 20 minutes. Drain them well, squeeze out excess water, and chop them finely so they break down evenly in the paste.

2. 2

   Toast the coriander seeds, cumin seeds, and white peppercorns in a dry skillet over medium heat for 2 minutes, shaking the pan often. Grind the toasted spices to a fine powder in a mortar or spice grinder before combining them with the other paste ingredients.

3. 3

   Pound the soaked chiles with the sea salt in a granite mortar until the mixture becomes a coarse red mash. Add the lemongrass, galangal, makrut lime zest, cilantro roots, garlic, shallots, peanuts, toasted spice powder, and shrimp paste, then pound until the paste is smooth and aromatic.

4. 4

   Warm 150 ml of the coconut cream in a wide saucepan over medium heat and simmer it for 5 to 7 minutes until it thickens and small beads of coconut oil appear on the surface. If the cream stays completely emulsified, add the neutral oil and continue cooking for 1 minute to help fry the paste properly.

5. 5

   Add 120 g of the curry paste to the separated coconut cream and fry it for 4 to 5 minutes, stirring constantly. The paste should darken slightly, smell rounded rather than raw, and release a red-orange oil around the edges.

6. 6

   Add the sliced beef and stir until every piece is coated in the fried paste. Cook for 3 minutes, turning the slices gently so the outside seals without toughening the meat.

7. 7

   Pour in the remaining 100 ml coconut cream and the coconut milk, then add the fish sauce, palm sugar, and 4 shredded makrut lime leaves. Simmer gently for 18 to 22 minutes, stirring occasionally, until the beef is tender and the sauce is thick enough to coat a spoon.

8. 8

   Taste the curry and check for the classic Panang balance of salty, sweet, rich, and lightly spicy. If the sauce is too thick, add 30 ml water and simmer for 1 minute; if it is too thin, simmer uncovered for 3 to 5 minutes more.

9. 9

   Transfer the curry to a warm serving bowl and scatter over the crushed peanuts, sliced red chile, and remaining 2 shredded makrut lime leaves. Serve immediately while the coconut sauce is glossy and aromatic.