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Below are the ingridients that are needed to prepare a delicious Panang Wagyu Beef Curry Over Jasmine Rice:
- Take 1 of Double 8 Cattle Company Fullblood Wagyu Boneless Ribeye (cut into small, thin strips).
- Get 1/4 CUP of Fish Sauce.
- You need 1/4 CUP of Grapeseed Oil.
- Use of Panang Curry Paste.
- Take 15 of Dried Arbol Chiles.
- Use 2 TSP of Coarse Sea Salt.
- Provide 2 TSP of Cumin Seeds (toasted).
- Use 2 TBSP of Coriander Seeds (toasted).
- Get 1 TSP of Black Peppercorns.
- You need 1/2 CUP of Thai Basil Leaves (minced).
- Provide 1/4 CUP of Lemongrass (minced).
- Provide 3 TBSP of Galangal (minced).
- Provide 8 of Kaffir Lime Leaves (torn).
- You need 1/4 CUP of Cilantro Stems.
- Get 1/4 CUP of Garlic (minced).
- You need 1/2 CUP of Shallots (minced).
- Get 2 TSP of Shrimp Paste.
- You need 1/4 CUP of Roasted Peanuts (ground).
- Use 1/2 CUP of Water.
- Get of Panang Curry.
- Prepare 2 (12 OZ) of CANS) Coconut Milk (full fat).
- You need 1/4-1/2 CUP of Panang Curry Paste (depending on heat you want in the dish).
- Take 4 of Kaffir Lime Leaves (torn).
- Prepare 1 TBSP of Fish Sauce.
- Provide 1 of Large Carrot (peeled, cut in half lengthwise, and cut into 1/16-inch-thick half moons).
- Take 1 of Lime (juiced).
- Take of Jasmine Rice.
- Take 3 CUP of Water.
- Prepare 1 1/2 CUP of Jasmine Rice.
- You need 1 TSP of Salt.
Done with the ingridients? Here are the steps on preparing Panang Wagyu Beef Curry Over Jasmine Rice:
Phanaeng (Thai: พะแนง, pronounced [pʰā.nɛːŋ]), also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty makrut lime flavour. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao. Panang Wagyu Beef Curry Over Jasmine Rice. 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!
Recipe : Panang Wagyu Beef Curry Over Jasmine Rice
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