This dish pairs perfectly with Coconut Kaffir Lime Broken Jasmine Rice. The sweet and salty flavor combination of this dish, add the heat from the Thai chiles, all the flavors blend well together to form an explosion of gastronomic delight in your mouth!
PANANG CURRY PASTE
6 cloves of garlic, chopped
3 pieces of Thai Chile (depends on your heat preference)
1 thumb-size Galangal, peeled and chopped
1 red onion, chopped
Peel and pith of 1 lime, chopped
½ Lemongrass stalk (remove outer layer), sliced thinly
2 tablespoons shrimp paste, unflavored
Salt and ground black pepper to taste
Mix all ingredients together and process in a blender until ingredients form into a paste. Set aside. You can do this ahead and keep in the fridge.
BEEF CURRY
1-1.5 pounds beef brisket or chuck, cut across the grain
Thai chiles (optional)
2-3 fresh Kaffir lime leaves, thinly sliced
1 can (13.5 fl. Oz) Coconut milk
Up to 1/2 cup Sugar – your preference (either brown or white)
¼ cup fish sauce
Salt
Water, as needed
Oil for sautéing
Season sliced beef pieces with salt. Set aside.
Heat oil in a skillet, on medium heat.
Saute curry paste, making sure to stir consistently for about a minute.
Add seasoned beef and stir fry (you may have to add beef pieces in batches--- as dumping all the beef pieces one time may not fry but steam instead).
Add Thai chiles (optional), then pour coconut milk into skillet.
Stir the mixture then add Kaffir lime leaves, sugar, fish sauce.
Stir and let simmer until sauce is reduced and thick. You may continue to add water to keep beef immersed, or until beef is tender.
Season with salt.
Serve with steamed white Jasmine rice, or Coconut Kaffir Lime Broken Jasmine Rice. Top with fried egg- sunny side up.
COCONUT KAFFIR LIME BROKEN JASMINE RICE
1 cup broken Jasmine rice, rinsed
1 cup coconut milk
1/4 cup to 1/2 cup water (Depending on the quality of the rice, you may have to add more coconut milk or water until it cooks appropriately).
1 Kaffir Lime leaf, bruised
Pinch of salt
Cook as you would any white rice, but substitute coconut milk for water, plus add the 1/4 to 1/2 cup of water. Add a pinch of salt and Kaffir Lime leaf.
Fluff the rice once cooked.