Panang Curry

Ingredients

• 2 cups water
• 1/8 ounces dried red Thai spur chiles (6 to 8 [2- to 3-inch-long] chiles total), unseeded and stemmed (if you want a hotter paste, add more chiles)
• 2 (5-inch) New Mexico chiles (about 1/3 ounce total), stemmed and seeded
• 1 tablespoon white peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 medium (about 2 3/4 ounces total) shallots , chopped (1/2 cup)
• 6 large garlic cloves
• 2 (16-inch) stalks fresh lemongrass (about 3 1/2 ounces total), tender white inner bulbs only, thinly sliced (about 2 tablespoons)
• 1 (2-inch) piece fresh galangal (about 1 ounce), peeled and chopped (about 2 1/2 tablespoons)
• 1/4 cup unsalted roasted peanuts
• 1 tablespoon finely chopped fresh cilantro leaves and tender stems
• 1 teaspoon grated lime zest (from 1 medium [3-ounce] lime)
• 1 teaspoon shrimp paste (such as Pantai)
• 1/2 teaspoon kosher salt
• 1 pound flank, skirt, or strip steak , sliced very thinly against the grain
• 1/2 teaspoon kosher salt , plus more to taste
• 1 (14-ounce) can coconut milk , unopened and unshaken
• 2 tablespoons vegetable oil
• 1/2 cup Panang Curry Paste
• 4 to 5 (2 1/2-inch) Makrut lime leaves (about 1/16 ounce total), julienned
• 1 tablespoon palm sugar or granulated sugar
• 1 tablespoon fish sauce
• 1 (8-ounce) can sliced bamboo shoots , drained
• 4 ounces fresh green beans , cut crosswise into 2-inch pieces (about 1 heaping cup)
• 1/2 cup thinly sliced red bell pepper (from 1 medium [about 7-ounce] bell pepper)
• 1/2 cup loosely packed fresh Thai basil leaves (about 2/5 ounce)
• Cooked white jasmine rice

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