Panang Neua (Thai Panang Beef Curry) Recipe | Dinners | Umami

Ingredients

• 2 1/2 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)
• 6 small shallots or pearl onions (about 90g total), unpeeled
• 10 fresh or frozen makrut lime leaves, divided (see note)
• 1 cup (240ml) full-fat coconut milk, such as Aroy-D, divided
• 4 ounces (1/2 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 1/2 teaspoons (30g) tamarind paste
• 1 cup (about 30g) packed fresh sweet basil leaves (a.k.a. Thai basil)
• Cooked jasmine rice , for serving