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Beef Panang Curry

Ingredients

• PANANG CURRY PASTE
• 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
• BEEF CURRY
• 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)
• INGREDIENT INFO:
• Shrimp paste can be found at Asian markets and online.

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