Beef Panang Curry

Ingredients

• 6–12 dried bird chiles (¼–½ oz.)
• 6 garlic cloves, coarsely chopped
• 2 ounces galangal, coarsely chopped
• Peel and pith of 1 lime, finely chopped
• ½ lemongrass stalk, tough outer layer removed, thinly sliced
• 1 tablespoon crushed coriander seeds
• 1 small red onion, coarsely chopped
• 3 tablespoons Thai shrimp paste in bean oil
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon kosher salt
• 2 pounds chuck flap, very thinly sliced against the grain
• Kosher salt
• ½ cup vegetable oil
• 4 serrano chiles, thinly sliced, seeded if desired
• 3 kaffir lime leaves, finely chopped
• 2 13.5-oz. cans unsweetened coconut milk
• ½ cup sugar
• ¼ cup fish sauce (such as nam pla or nuoc nam)
• 1 teaspoon ground cumin
• Steamed jasmine rice and Thai basil sprigs (for serving)
• 4 fried eggs (optional)
• Shrimp paste can be found at Asian markets and online.

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