Panang Beef

This is Thai curry made the proper way, starting from a mortar and pestle.

The spice paste gets pounded from dried red chilis, fresh ginger, shallots, garlic, lemongrass, coriander root, kaffir lime peel, peppercorns, and shrimp paste until completely smooth. The beef tenderizes in thin coconut milk first, then gets set aside while the coconut cream takes the heat. Here’s the key step: you cook the coconut cream until the oil separates from the solids. That separated oil is what you fry the paste in, which blooms every one of those aromatics before the beef comes back to the pan with crushed roasted peanuts, fish sauce, palm sugar, and fresh basil.

The recipe notes a medium heat level. Garnish with shredded kaffir lime leaves, fresh chilis, and more basil right at the table.

Chef Tips

• Watch the coconut cream carefully while reducing. The moment you see oil pooling at the edges, the cream has cracked and you’re ready to add the paste.
• Pound the paste in stages rather than all at once. Fibrous ingredients like lemongrass break down better if added gradually.
• Palm sugar gives a more rounded sweetness than regular sugar. Brown sugar is a workable substitute.