Panang Wagyu Beef Curry Over Jasmine Rice Recipe by Double8CattleCompany
Cooking Instructions 45 minutes 1 PREPARING THE FULLBLOOD WAGYU BONELESS RIBEYE Once the Fullblood Wagyu ribeye has thawed, cut it into small thin strips. Coat the strips with fish sauce and grapeseed oil, and let them sit in the refrigerator for one hour. 2 PREPARING THE CURRY PASTESoak the dried arbol chiles in hot water for at least an hour to soften them. Using a heavy-duty mortar and pestle or a spice/coffee grinder, grind the toasted coriander seeds, toasted cumin seeds, peanuts, and black peppercorns into a fine powder. Remove, and place the powder in a blender. 3 Add the rest of the curry paste ingredients (coarse sea salt, minced Thai basil leaves, minced lemongrass, minced galan-gal, torn kaffir lime leaves, cilantro stems, minced garlic, minced shallots, shrimp paste, and water) to the blender. Purée until smooth. Note: Extra curry paste can be covered and stored in the refrigerator for 2 weeks. It can also be stored in the freezer for up to one year. 4 PREPARING THE PANANG CURRY SAUCE In a large sauté pan, heat the curry paste, coconut milk, kaffir lime leaves, carrots, and fish sauce on medium heat.Then reduce the heat, and cook until the sauce has thickened and the carrots are softened (usually takes about 15 min-utes). Season to taste with fish sauce and lime juice. This is your panang curry sauce. 5 PREPARING THE JASMINE RICE In a medium sauce pot, bring the water and salt to a boil on medium-high heat. Stir in the jasmine rice, and cover the pot with a lid. Reduce the heat to low, and cook for 20 minutes or until the water has evaporated and rice is fully cooked. 6 FINAL STEPS Heat a large sauté pan with grapeseed oil on medium-high heat.Working in batches, sear off the Fullblood Wagyu ribeye pieces until caramelized and cooked through. Add the cooked ribeye pieces to the panang curry sauce, and let warm. Serve over jasmine rice, and garnish with torn Thai basil leaves.Enjoy! 1 PREPARING THE FULLBLOOD WAGYU BONELESS RIBEYE Once the Fullblood Wagyu ribeye has thawed, cut it into small thin strips. Coat the strips with fish sauce and grapeseed oil, and let them sit in the refrigerator for one hour. 1 PREPARING THE FULLBLOOD WAGYU BONELESS RIBEYE Once the Fullblood Wagyu ribeye has thawed, cut it into small thin strips. Coat the strips with fish sauce and grapeseed oil, and let them sit in the refrigerator for one hour. 2 PREPARING THE CURRY PASTESoak the dried arbol chiles in hot water for at least an hour to soften them. Using a heavy-duty mortar and pestle or a spice/coffee grinder, grind the toasted coriander seeds, toasted cumin seeds, peanuts, and black peppercorns into a fine powder. Remove, and place the powder in a blender. 2 PREPARING THE CURRY PASTESoak the dried arbol chiles in hot water for at least an hour to soften them. Using a heavy-duty mortar and pestle or a spice/coffee grinder, grind the toasted coriander seeds, toasted cumin seeds, peanuts, and black peppercorns into a fine powder. Remove, and place the powder in a blender. 3 Add the rest of the curry paste ingredients (coarse sea salt, minced Thai basil leaves, minced lemongrass, minced galan-gal, torn kaffir lime leaves, cilantro stems, minced garlic, minced shallots, shrimp paste, and water) to the blender. Purée until smooth. Note: Extra curry paste can be covered and stored in the refrigerator for 2 weeks. It can also be stored in the freezer for up to one year. 3 Add the rest of the curry paste ingredients (coarse sea salt, minced Thai basil leaves, minced lemongrass, minced galan-gal, torn kaffir lime leaves, cilantro stems, minced garlic, minced shallots, shrimp paste, and water) to the blender. Purée until smooth. Note: Extra curry paste can be covered and stored in the refrigerator for 2 weeks. It can also be stored in the freezer for up to one year. 4 PREPARING THE PANANG CURRY SAUCE In a large sauté pan, heat the curry paste, coconut milk, kaffir lime leaves, carrots, and fish sauce on medium heat.Then reduce the heat, and cook until the sauce has thickened and the carrots are softened (usually takes about 15 min-utes). Season to taste with fish sauce and lime juice. This is your panang curry sauce. 4 PREPARING THE PANANG CURRY SAUCE In a large sauté pan, heat the curry paste, coconut milk, kaffir lime leaves, carrots, and fish sauce on medium heat.Then reduce the heat, and cook until the sauce has thickened and the carrots are softened (usually takes about 15 min-utes). Season to taste with fish sauce and lime juice. This is your panang curry sauce. 5 PREPARING THE JASMINE RICE In a medium sauce pot, bring the water and salt to a boil on medium-high heat. Stir in the jasmine rice, and cover the pot with a lid. Reduce the heat to low, and cook for 20 minutes or until the water has evaporated and rice is fully cooked. 5 PREPARING THE JASMINE RICE In a medium sauce pot, bring the water and salt to a boil on medium-high heat. Stir in the jasmine rice, and cover the pot with a lid. Reduce the heat to low, and cook for 20 minutes or until the water has evaporated and rice is fully cooked. 6 FINAL STEPS Heat a large sauté pan with grapeseed oil on medium-high heat.Working in batches, sear off the Fullblood Wagyu ribeye pieces until caramelized and cooked through. Add the cooked ribeye pieces to the panang curry sauce, and let warm. Serve over jasmine rice, and garnish with torn Thai basil leaves.Enjoy! 6 FINAL STEPS Heat a large sauté pan with grapeseed oil on medium-high heat.Working in batches, sear off the Fullblood Wagyu ribeye pieces until caramelized and cooked through. Add the cooked ribeye pieces to the panang curry sauce, and let warm. Serve over jasmine rice, and garnish with torn Thai basil leaves.Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Butt Rub Garlic Ginger Beef Tip Bowl Seared Salmon Mini Oreo Cheesecakes with Chocolate Ganache Peach Coffee Cake Crunchy Chocolate Cookies 🍪 | Easy Recipe Butt Rub Garlic Ginger Beef Tip Bowl Seared Salmon Mini Oreo Cheesecakes with Chocolate Ganache Peach Coffee Cake Crunchy Chocolate Cookies 🍪 | Easy Recipe 3. 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