Panang Beef Curry

Name: Panang Beef Curry
Yield: Serves 6
Cuisine: Asia, 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

Main Courses
Asia
Thai
Meat
Beef
Make Ahead

By Annie Petito ･ 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.

SERVES 6

TIME 2 hours

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