Australian Beef Panang Curry, Roasted Red Peppers, Bamboo, and Coconut Cream

METHOD:

For the Curry Paste:
In a saucepan over medium-low heat, toast peppercorns, coriander, and cumin until fragrant; remove from heat and cool. Transfer spices to grinder and grind to fine powder. In a food processor, combine spice powder with remaining ingredients and process to smooth paste. Store in an airtight container in refrigerator, up to a few weeks.

For the Panang Curry:
In a saucepan over medium heat, heat oil and sauté 1 cup Curry Paste until fragrant, about 5 minutes. Add half the coconut milk and increase heat. Bring to boil, lower heat, and simmer 5 minutes. Add beef and kaffir lime leaves followed by fish sauce, palm sugar, and remaining coconut milk. Simmer 5 minutes, adjusting seasoning with fish sauce and sugar. Cover, lower heat, and braise 2 hours. Remove from heat, cool, cover, and refrigerate. (Panang Curry is best served after a day or two.)

To Assemble and Serve:
Gently heat Penang Curry. Remove from heat and stir in chiles and most of the basil, reserving some leaves for garnish. Ladle Panang Curry into serving bowls. Drizzle with coconut cream and garnish kaffir lime leaves and remaining basil.