Panang Beef Curry is my JAM

A friend told me she made this recently in a crock pot and said I should give it a try.

Because I'm trying to perfect my braised-meat-skills during Covid lockdown, I decided to do it the old-fashioned way, in a Le Creuset dutch oven, in the oven. It was a lot more work, but the results were worth it. 

I browned the meat on the stovetop and braised it in water for 2.5 hours, then made the red curry sauce separately, because I was worried the off-juicing of the meat would make the curry too *beefy* and overpower the magical coconut curry flavor. Maybe next time I'll use the slow cooker, but for now I'm convinced this is the way to go. 

Set the meat to braise in the late afternoon, then the curry sauce comes together quickly right before serving as you are making the rice and accompanying vegetables. We served it with coconut rice, quick sauté of kale and home-made crispy shallots. 

Panang Beef Curry

-- for the BEEF --

2 lbs cubed chuck stew beef

1/2 cup flour seasoned with salt and pepper

Shake/coat beef cubes lightly with flour mixture and brown slowly in a heavy dutch over being careful not to crowd it so it browns well. Use enough oil (it will feel like alot, keep adding it when it is absorbed!) and try not to burn the browned bits that stick to the pan, you want those for flavor later on. Brown cubes in batches and set aside finished ones until all are nice and brown on all sides. Patience here will pay off later!

Preheat oven to 400 degrees.

Once all are browned, cover with about an inch of water and bring to boil on the stovetop. Cover pot with foil then a heavy lid, and transfer to oven to braise for approximately 2-3 hours, checking at 2 hours and add water if necessary. Once beef reaches your desired shreddy-ness, remove from oven and set on stove for finishing with sauce below. Reserve the beef cooking liquid you will use it later in the curry sauce.

--for RED CURRY SAUCE-- can use this with just veg for a great curry too!

8 tbsp MAESRI brand red curry paste (or Thai Kitchen could be ok too?)

1 medium onion, sliced or chopped

2 cans coconut CREAM (not milk!! it's too thin, you will be disappointed)

8 tbsp fish sauce (to taste)

2 tbsp agave syrup --OR-- 3 tsp sugar, (to taste)

12 Kaffir line leaves, deveined and julienned thin - or lime zest/juice to taste

1 generous tbsp peanut butter 

Couple slices of Jalapeño or Serrano chili if you are brave

Heat large/deep skillet or a second dutch oven with 4 tbsp oil. Fry curry paste until dark red then add onions, fish sauce, coconut cream, agave and 8 tbsp of beef cooking liquid to taste - your personal taste is key here, sample along the way to make sure it's how you think it should be. Add the beef chunks and simmer for 10 mins or so, add lime leaves and peanut butter and simmer a bit more. Adjust seasoning and add chili slices if you need more heat. 

Serve over coconut rice, topped with chopped Cilantro and crispy shallots. 

This is even better on day two when flavors really settle, so if you are organized, make it the day before. Or enjoy your leftovers even more then next day!