Panang curry and tender, coconut-braised short ribs are the perfect pair.
1 tablespoon plus 1 1/2 teaspoons tamarind pasteFor the Beef Braise:
If using flanken-cut ribs, divide each strip into smaller pieces by slicing between the bones; if using English-cut ribs, leave as-is. Season beef all over with salt. In a large, heavy-bottomed pot or Dutch oven, heat half of the oil over medium-high heat until lightly smoking. Add half of the beef and cook, turning occasionally, until browned on all sides, about 8 minutes; transfer browned short ribs to a plate. Add remaining oil to pot and repeat browning process with the rest of the beef.
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