This delicious Panang curry features tender, well-marbled Fullblood Wagyu ribeye steak. The slightly sweet yet savory curry is draped over jasmine rice and garnished with torn Thai basil leaves! The recipe highlights the kaleidoscope of flavors found in Southern Thai cuisine! —Double8Cattle
1 hour 30 minutes
Double 8 Cattle Company Fullblood Wagyu Boneless Ribeye (cut into small, thin strips)
Dried Arbol Chiles
Coarse Sea Salt
Cumin Seeds (toasted)
Coriander Seeds (toasted)
Thai Basil Leaves (minced)
Kaffir Lime Leaves (torn)
Roasted Peanuts (ground)
(12 OZ CANS) Coconut Milk (full fat)
Panang Curry Paste (depending on heat you want in the dish)
Kaffir Lime Leaves (torn)
Large Carrot (peeled, cut in half lengthwise, and cut into 1/16-inch-thick half moons)
Spice Grinder or Mortar and Pestle,
Pull the Fullblood Wagyu boneless ribeye from the freezer 24 hours before starting this recipe, and place it in the refrigerator.
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 PASTE
Soak 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 galangal, 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 minutes).
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.
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.