Panang Beef Curry

Ingredients

Here are the following ingredients:

Marinated Beef

• ⅓ cup (75 mL) dark soy sauce
• ⅓ cup (75 mL) lime juice
• 3 tbsp (45 mL) baking soda
• 3 tbsp (45 mL) red chili paste
• 4 lb (2 kg) Chuck Flap Tail, cut across the grain into ⅛-inch (3 mm) slices

Panang Curry Sauce

• 3 kaffir lime leaves, julienned
• 2 star anise, toasted and ground
• 2 Thai red chilies, seeded and chopped
• 8 oz (250 g) chopped shallots, about 2 cups (500 mL)
• 1½ oz (45 g) minced lemongrass (white part only), about ½ cup (125 mL)
• ½ cup (125 mL) minced garlic
• 1½ oz (45 g) chopped dry roasted unsalted peanuts, about ¼ cup (60 mL)
• 2 tbsp (30 mL) ground cardamom
• 2 tbsp (30 mL) ground cinnamon
• 2 tbsp (30 mL) ground coriander
• 2 tbsp (30 mL) ground cumin
• 2 tbsp (30 mL) shrimp paste
• 1 tbsp (15 mL) chili flakes
• 2 tsp (10 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• ½ cup (125 mL) lime juice
• 2 tbsp (30 mL) canola oil
• 8 cups (2 L) beef stock (no salt added)
• 8 cups (2 L) coconut milk
• ½ cup (125 mL) palm sugar
• ½ cup (125 mL) tamarind paste concentrate
• ¼ cup (60 mL) dark soy sauce
• ¼ cup (60 mL) fish sauce
• ¼ cup (60 mL) red chili paste

Service

• 2 cups (500 mL) canola oil
• 2 lb (1 kg) fresh green beans, trimmed and blanched, about 8 cups (2 L)
• 12 cups (3 L) cooked rice, warmed
• 2 cups (500 mL) chopped dry roasted unsalted peanuts, about 10 oz (300 g)
• 2 cups (500 mL) Thai basil leaves, about 1½ oz (45 g)
• 16 Thai red chilies, thinly sliced (optional)
• 16 lime wedges

Preparation

1. Marinated Beef: Whisk soy sauce with lime juice, baking soda and red chili paste. Pour over steaks to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. Panang Curry Sauce: Add kaffir lime leaves, star anise, chilies, shallots, lemongrass, garlic, peanuts, cardamom, cinnamon, coriander, cumin, shrimp paste, chili flakes, salt and pepper to food processor. Pulse until finely chopped and well combined. Add lime juice; blend until smooth.
3. Heat oil in large stock pot set over medium heat. Cook mixture until softened and very fragrant.
4. Stir in beef stock, coconut milk, palm sugar, tamarind paste, soy sauce, fish sauce and chili paste; bring to a boil. Simmer for 25 to 30 minutes or until thickened. Cool, cover and refrigerate or hold until service.

Service

1. Remove 4 oz (125 g) beef from marinade, shaking off excess.
2. Heat 2 tbsp (30 mL) oil in skillet until almost smoking. Stir-fry 4 oz (125 g) beef until starting to brown.
3. Add 1 cup (250 mL) Panang Curry Sauce to skillet; bring to a boil. Add ½ cup (125 mL) green beans. Simmer for 3 to 5 minutes or until beans are heated through and sauce is slightly reduced.
4. Plate ¾ cup (175 mL) warm rice and top with heated beef curry. Garnish with 2 tbsp (30 mL) EACH peanuts and Thai basil and 1 tsp (5 mL) thinly sliced red chili (if using). Serve with lime wedge.

Beef Cuts