Place them into a medium to large sauce pan, cover with about an inch of water and bring to a boil. Here are a few more photos from our day touring America’s Test Kitchen, and the delicious Panang Beef Curry is below:Ĭut the beef into small half-inch to 1-inch sized pieces. This flavorful Panang Beef Curry is served over rice with a sprinkle of crushed peanuts on top plus some additional thinly-sliced kaffir leaves as garnish. You can find them online here, at an Asian market (sometimes found in bags in the freezer section), and at some Whole Foods markets. Chunks of beef are cooked until super tender, then added to a wonderful sauce made with coconut milk, red curry paste, fish sauce, sugar, Thai chiles, and Kaffir lime leaves.Īs the recipe states: The Kaffir lime leaves put the ‘bang’ in Panang – so don’t make this Panang Beef Curry recipe without it! This fragrant ingredient adds a distinct flavor that is both citrusy and piney – it’s difficult to describe, but very delicious.

Ideally, this Panang Beef Curry is made with boneless short ribs – but since they can be difficult to find at the supermarket, a chuck roast can be used instead.

Like every recipe from America’s Test Kitchen, the instructions were easy to follow and the results were absolutely delicious! Jack and I loved it so much, we immediately set out to make it at home. It was part of a larger, outside ‘Boston Eats’ festival with cooking demos, cookbook signings, plus samples of (so much) delicious food prepared by Boston-area chefs.ĭuring the studio tour, we watched a cooking demo where this fantastic Panang Beef Curry recipe was prepared. Please read our disclosure policy.Ī few weeks ago, Jack and I had the huge pleasure of attending a behind-the scenes tour of America’s Test Kitchen new offices and studios located in Boston.

Pad thai america's test kitchen