Panang Wagyu Beef Curry Over Jasmine Rice.
Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, panang wagyu beef curry over jasmine rice. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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To get started with this recipe, we must prepare a few components. You can have panang wagyu beef curry over jasmine rice using 30 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Panang Wagyu Beef Curry Over Jasmine Rice:
- {Take 1 of Double 8 Cattle Company Fullblood Wagyu Boneless Ribeye (cut into small, thin strips).
- {Take 1/4 CUP of Fish Sauce.
- {Take 1/4 CUP of Grapeseed Oil.
- {Take of Panang Curry Paste.
- {Take 15 of Dried Arbol Chiles.
- {Take 2 TSP of Coarse Sea Salt.
- {Make ready 2 TSP of Cumin Seeds (toasted).
- {Make ready 2 TBSP of Coriander Seeds (toasted).
- {Prepare 1 TSP of Black Peppercorns.
- {Prepare 1/2 CUP of Thai Basil Leaves (minced).
- {Prepare 1/4 CUP of Lemongrass (minced).
- {Get 3 TBSP of Galangal (minced).
- {Take 8 of Kaffir Lime Leaves (torn).
- {Take 1/4 CUP of Cilantro Stems.
- {Make ready 1/4 CUP of Garlic (minced).
- {Take 1/2 CUP of Shallots (minced).
- {Prepare 2 TSP of Shrimp Paste.
- {Get 1/4 CUP of Roasted Peanuts (ground).
- {Make ready 1/2 CUP of Water.
- {Prepare of Panang Curry.
- {Make ready 2 (12 OZ) of CANS) Coconut Milk (full fat).
- {Prepare 1/4-1/2 CUP of Panang Curry Paste (depending on heat you want in the dish).
- {Get 4 of Kaffir Lime Leaves (torn).
- {Take 1 TBSP of Fish Sauce.
- {Prepare 1 of Large Carrot (peeled, cut in half lengthwise, and cut into 1/16-inch-thick half moons).
- {Get 1 of Lime (juiced).
- {Take of Jasmine Rice.
- {Make ready 3 CUP of Water.
- {Prepare 1 1/2 CUP of Jasmine Rice.
- {Get 1 TSP of Salt.
Instructions to make Panang Wagyu Beef Curry Over Jasmine Rice:
- 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..
- 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..
- 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..
- 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..
- 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..
- 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!.
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