Panang Neua (Thai Panang Beef Curry)

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Doris

subheading: For the Beef Braise:

2 ½ pounds (1.1kg) bone-in beef short ribs (see note)

3 tablespoons (45ml) vegetable oil, divided

Kosher Salt

1 cup (240ml) full-fat coconut milk, such as Aroy-D (see note)

subheading: For the Roasted Shallots:

6 small shallots or pearl onions (about 90g total), unpeeled

subheading: For the Curry:

10 fresh or frozen makrut lime leaves, divided (see note)

1 cup (240ml) full-fat coconut milk, such as Aroy-D, divided

4 ounces (½ cup; 114g) homemade or store-bought panang curry paste (see note)

3 tablespoons (75g) palm sugar (see note)

3 tablespoons (45ml) fish sauce

1 tablespoon plus 1 ½ teaspoons (30g) tamarind paste

1 cup (about 30g) packed fresh sweet basil leaves (a.k.a. Thai basil)

Cooked jasmine rice, for serving

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