Page 158 - 2016TOHCookbook

Panaeng Beef Curry
Chai Siriyarn
CHAI SIRIYARN has been the chef-owner of Marnee Thai Restaurant, which has two locations in San Francisco, since 1986. Bangkok born and bred, Chai grew up in a culinary family and spent his childhood steeped in the restaurant business. He has been a guest chef at The Culinary Institute of America, at Greystone, since 2000. He is a member of the CIA’s Asian Cuisines Advisory Council and is the author of Thai Cuisine Beyond Curry.
INGREDIENTS
Serves 4
1 pound flank steak
3 cups coconut milk (from 2 cans)
1⁄3 cup panaeng curry paste
1 tablespoon fish sauce
1 teaspoon salt
3 tablespoons coconut sugar
1 tablespoon chili oil
Thai basil sprigs, for garnish
Red chili pepper flower, for garnish
Coconut cream, cooked until thickened, for garnish
Kaffir lime leaves, center stem removed, finely shredded, for garnish
PREPARATION
1. Cut the beef into wide slices across the grain and set aside.
2. Skim enough thick coconut cream from the top of each can to yield 1 cup. In a saucepan, bring the coconut cream to a boil over medium-high heat. Lower the heat to medium and cook, stirring often for 5 to 7 minutes. Add the curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer the mixture to a larger pot.
3. Add the beef and cook, stirring, for 1 to 2 minutes. Add the fish sauce, salt and coconut sugar. Continue cooking to coat the beef with the curry mixture. Add the remaining 2 cups coconut milk. Turn heat to low and simmer until the beef is tender and the sauce is thickened, stirring occasionally to prevent from burning.
4. Stir in the chili oil, adjust the flavor as needed and remove from heat. Garnish with Thai basil sprigs and red chili pepper flower. Top with some cooked coconut cream and sprinkle with kaffir lime leaves.
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