Step-by-Step Guide to Prepare Award-winning Panang Wagyu Beef Curry Over Jasmine Rice
Hey everyone, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Favorite Panang Wagyu Beef Curry Over Jasmine Rice. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Panang Wagyu Beef Curry Over Jasmine Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Panang Wagyu Beef Curry Over Jasmine Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Panang Wagyu Beef Curry Over Jasmine Rice is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Panang Wagyu Beef Curry Over Jasmine Rice estimated approx 45 minutes.
To begin with this recipe, we have to first prepare a few components. You can have Panang Wagyu Beef Curry Over Jasmine Rice using 30 ingredients and 6 steps. Here is how you can achieve that.
Ingredients and spices that need to be Get to make Panang Wagyu Beef Curry Over Jasmine Rice:
- 1 Double 8 Cattle Company Fullblood Wagyu Boneless Ribeye (cut into small, thin strips)
- 1/4 CUP Fish Sauce
- 1/4 CUP Grapeseed Oil
- Panang Curry Paste
- 15 Dried Arbol Chiles
- 2 TSP Coarse Sea Salt
- 2 TSP Cumin Seeds (toasted)
- 2 TBSP Coriander Seeds (toasted)
- 1 TSP Black Peppercorns
- 1/2 CUP Thai Basil Leaves (minced)
- 1/4 CUP Lemongrass (minced)
- 3 TBSP Galangal (minced)
- 8 Kaffir Lime Leaves (torn)
- 1/4 CUP Cilantro Stems
- 1/4 CUP Garlic (minced)
- 1/2 CUP Shallots (minced)
- 2 TSP Shrimp Paste
- 1/4 CUP Roasted Peanuts (ground)
- 1/2 CUP Water
- Panang Curry
- 2 (12 OZ) CANS) Coconut Milk (full fat)
- 1/4-1/2 CUP Panang Curry Paste (depending on heat you want in the dish)
- 4 Kaffir Lime Leaves (torn)
- 1 TBSP Fish Sauce
- 1 Large Carrot (peeled, cut in half lengthwise, and cut into 1/16-inch-thick half moons)
- 1 Lime (juiced)
- Jasmine Rice
- 3 CUP Water
- 1 1/2 CUP Jasmine Rice
- 1 TSP 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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