Name: Panang Curry
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 10 dried bird’s eye chilies, seeds removed -; 1/2 tsp. cumin seeds -; 1/2 tsp. coriander seeds -; 1/2 tsp. white peppercorns -; 1/2 tsp. kosher salt -; 1 stalk lemongrass, tough outer part removed, soft interior roughly chopped -; 1/2 inch piece galangal, roughly chopped -; 2 Makrut lime leaves, stems removed, roughly chopped -; 1/4 c. chopped cilantro stems -; 2 cloves garlic, crushed -; 1 Asian shallot, chopped -; 1/2 tsp. shrimp paste -; 1 tbsp. roasted unsalted peanuts -; 2 lb. boneless ribeye steak -; 1 tbsp. fish sauce, plus more to taste -; 1 13.5-oz can coconut milk, well shaken -; 1/2 tbsp. Palm sugar or brown sugar -; 4 Makrut lime leaves -; Steamed jasmine rice, for serving -

Ingredients for - Panang Curry

1. 10 dried bird’s eye chilies, seeds removed

2. 1/2 tsp. cumin seeds

3. 1/2 tsp. coriander seeds

4. 1/2 tsp. white peppercorns

5. 1/2 tsp. kosher salt

6. 1 stalk lemongrass, tough outer part removed, soft interior roughly chopped

7. 1/2 inch piece galangal, roughly chopped

8. 2 Makrut lime leaves, stems removed, roughly chopped

9. 1/4 c. chopped cilantro stems

10. 2 cloves garlic, crushed

11. 1 Asian shallot, chopped

12. 1/2 tsp. shrimp paste

13. 1 tbsp. roasted unsalted peanuts

14. 2 lb. boneless ribeye steak

15. 1 tbsp. fish sauce, plus more to taste

16. 1 13.5-oz can coconut milk, well shaken

17. 1/2 tbsp. Palm sugar or brown sugar

18. 4 Makrut lime leaves

19. Steamed jasmine rice, for serving

How to cook deliciously - Panang Curry

1 . Stage

In a small skillet, toast chilies, cumin, coriander, and white peppercorns, shaking skillet constantly, until fragrant, about 3 minutes. Transfer to a mortar and pestle and crush into a powder. Add the salt, lemongrass, galangal, lime leaves, cilantro stems, garlic, shallots, shrimp paste, and peanuts.

2 . Stage

Thinly slice the steak against the grain. Toss with the fish sauce and set aside.

3 . Stage

Heat a wok over high. Add 1/2 of the coconut milk and cook until syrupy, about 4 minutes. Whisk in the curry paste and cook for 1 minute. Add palm sugar and lime leaves and continue to cook, stirring, 1 minute. Add the beef and continue to cook, stirring, about 1 minute. Add remaining coconut milk, return to a simmer and cook, 2 minutes. Remove from heat.

4 . Stage

Taste and adjust seasoning by adding up to 1/2 tbsp fish sauce. Serve over rice.