Australian Beef Panang Curry, Roasted Red Peppers, Bamboo, and Coconut Cream

Adapted by
March 2014
Yield: 4 servings


Curry Paste
(Yield: 2 cups)
½ teaspoon white peppercorns
1 teaspoon coriander seeds
1 tablespoon cumin seeds
6 kaffir lime leaves, torn
6 long, dried New Mexico chiles, soaked and seeded
1 cup finely chopped lemon grass
½ cup finely chopped shallots
¼ cup finely chopped galangal root
¼ cup finely chopped garlic
1 tablespoon shrimp paste
1 tablespoon unsalted peanuts
½ teaspoon roasted sea salt
Panang Curry
(8 servings)
2 tablespoon canola oil
3 cups coconut milk
3 to 4 pounds Australian beef chuck, cut into stew-sized pieces
5 kaffir lime leaves, torn
¼ cup fish sauce
½ cup grated palm sugar
To Assemble and Serve
4 Fresno chiles, seeded and julienned
20 to 30 leaves Thai basil
1 tablespoon coconut cream
2 kaffir lime leaves, chiffonade


For the Curry Paste:
In a saucepan over medium-low heat, toast peppercorns, coriander, and cumin until fragrant; remove from heat and cool. Transfer spices to grinder and grind to fine powder. In a food processor, combine spice powder with remaining ingredients and process to smooth paste. Store in an airtight container in refrigerator, up to a few weeks.

For the Panang Curry:
In a saucepan over medium heat, heat oil and sauté 1 cup Curry Paste until fragrant, about 5 minutes. Add half the coconut milk and increase heat. Bring to boil, lower heat, and simmer 5 minutes. Add beef and kaffir lime leaves followed by fish sauce, palm sugar, and remaining coconut milk. Simmer 5 minutes, adjusting seasoning with fish sauce and sugar. Cover, lower heat, and braise 2 hours. Remove from heat, cool, cover, and refrigerate. (Panang Curry is best served after a day or two.)

To Assemble and Serve:
Gently heat Penang Curry. Remove from heat and stir in chiles and most of the basil, reserving some leaves for garnish. Ladle Panang Curry into serving bowls. Drizzle with coconut cream and garnish kaffir lime leaves and remaining basil.