Panang Wagyu Beef Curry Over Jasmine Rice

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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!

4
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 cans Coconut Milk ( 12 oz, 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 cups Water
1 1/2 cup Jasmine Rice
1 tsp Salt

FIRST STEP

Pull the Fullblood Wagyu boneless ribeye from the freezer 24 hours before starting this recipe, and place it in the refrigerator.

PREPARING THE FULLBLOOD...
See the full directions on my site

Nutritions

Calories
1040

Sodium
3006mg
125% DV

Fat
66g
103% DV

Protein
21g
42% DV

Carbs
92g
31% DV

Fiber
11g
47% DV

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