Panang Beef Curry

Name: Panang Beef Curry
Yield: Serves 6
Cuisine: Thai
Ingredients: 2 pounds, boneless beef short ribs, trimmed; 2 tablespoons, vegetable oil; 2—4 tablespoons, Thai red curry paste; 1 (14-ounce) can, unsweetened coconut milk; 4 teaspoons, fish sauce; 2 teaspoons, sugar; 1 , Thai red chile, halved lengthwise (optional); 6 makrut, lime leaves, middle vein removed, sliced thin; 1/3 cup, unsalted dry-roasted peanuts, chopped fine

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Appears in Cook's Illustrated May/June 2017, America's Test Kitchen TV

With a few tweaks to jarred curry paste, this rich, savory-sweet, deeply fragrant Thai classic can be as easy to make as a stir-fry.

SERVES6

TIME2 hours

has video

WHY THIS RECIPE WORKS

For a panang curry that’s just as rich and flavorful as traditional versions but quicker to make, we used jarred red curry paste, which contains many of the same ingredients that go into panang paste. We doctored the paste with the distinct...

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