Panaeng Curry with Beef

By tulawdog

Ingredients

• 3 lbs beef, cut into 1.5-inch cubes (Use a cut that is best for pot roast, i.e. rich in collagen, somewhat fatty, and tough. Lean beef will only ruin the dish.)
• 1 13.5-ounce can of Chaokoh coconut milk
• 1/4 to 1/2 cup (or 2 to 4 ounces) of Panaeng curry paste depending on your heat tolerance (I use Maesri, but any imported brand will do.)
• 3 tablespoons of natural, unsweetened peanut butter (I've found regular peanut butter to create an off taste and smell.)
• 6-7 fresh kaffir lime leaves, cut into very thin strips
• 1-2 red jalapeños, cut on a diagonal lengthwise (optional)
• Fish sauce
• Palm sugar

Preparation

Step 1

1. In a saucepan, set over medium-high heat, heat up the coconut "head" (the thick part that rises to the top of the can) along with the curry paste, stirring constantly.
2. When the mixture starts bubbling up around the edges and the coconut cream starts to separate, stop stirring and let it boil gently.
3. Turn the heat up a little and add the beef.
4. Stir to make sure the beef is all coated with the curry sauce.
5. Add half of the coconut "tail" (the remaining thin, watery part) and just enough water to cover the beef.
6. Add about 1/4 cup of fish sauce and 1 tablespoon of chopped palm sugar to the pot and bring the whole thing to a boil.
7. Immediately turn the heat down and let the curry simmer gently, covered, for 45-60 minutes. Check on it occasionally to make sure there's no scorching on the bottom of the pot and that the beef is fully submerged in liquid (you may need to replenish the liquid with more water, bring the pot back to a boil and turn down the heat again to resume a gentle simmer).
8. After 45 minutes, check to see if the beef is tender enough. If not, simmer a bit more. If so, give it a stir, remove the lid, and let the braising liquid reduce down to desired consistency.
9. Once that is achieved, stir in the peanut butter, half of the julienned kaffir lime leaves, and the red peppers. Correct the seasoning with more fish sauce and palm sugar as necessary; take the pot off the heat.
10. Serve the curry, sprinkled with the remaining kaffir lime leaf strips, with steamed jasmine rice.