Panang Beef Curry
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 flavors of this dish: kaffir lime leaves, fish sauce, sugar, fresh chile, and peanuts. Following the typical method, we cooked the beef (we used thin-sliced boneless beef short ribs) separately in plain water until tender. Cooking the beef separately from the sauce ensured that its flavor didn’t overpower the other flavors in the dish. Once the beef was cooked (which can be done well in advance), we added it to the coconut milk–based sauce and simmered it briefly.