Step-by-Step Guide to Prepare Mario Batali Panang Wagyu Beef Curry Over Jasmine Rice

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, panang wagyu beef curry over jasmine rice. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we have to first prepare a few ingredients. You can cook panang wagyu beef curry over jasmine rice using 30 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Panang Wagyu Beef Curry Over Jasmine Rice:

1. Get 1 Double 8 Cattle Company Fullblood Wagyu Boneless Ribeye (cut into small, thin strips)
2. Make ready 1/4 CUP Fish Sauce
3. Prepare 1/4 CUP Grapeseed Oil
4. Make ready Panang Curry Paste
5. Prepare 15 Dried Arbol Chiles
6. Prepare 2 TSP Coarse Sea Salt
7. Get 2 TSP Cumin Seeds (toasted)
8. Make ready 2 TBSP Coriander Seeds (toasted)
9. Take 1 TSP Black Peppercorns
10. Get 1/2 CUP Thai Basil Leaves (minced)
11. Get 1/4 CUP Lemongrass (minced)
12. Take 3 TBSP Galangal (minced)
13. Get 8 Kaffir Lime Leaves (torn)
14. Take 1/4 CUP Cilantro Stems
15. Take 1/4 CUP Garlic (minced)
16. Make ready 1/2 CUP Shallots (minced)
17. Get 2 TSP Shrimp Paste
18. Make ready 1/4 CUP Roasted Peanuts (ground)
19. Get 1/2 CUP Water
20. Make ready Panang Curry
21. Take 2 (12 OZ) CANS) Coconut Milk (full fat)
22. Prepare 1/4-1/2 CUP Panang Curry Paste (depending on heat you want in the dish)
23. Prepare 4 Kaffir Lime Leaves (torn)
24. Get 1 TBSP Fish Sauce
25. Take 1 Large Carrot (peeled, cut in half lengthwise, and cut into 1/16-inch-thick half moons)
26. Take 1 Lime (juiced)
27. Get Jasmine Rice
28. Get 3 CUP Water
29. Make ready 1 1/2 CUP Jasmine Rice
30. Get 1 TSP Salt

Instructions to make Panang Wagyu Beef Curry Over Jasmine Rice:

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!

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