Ingredients

  • 1 Double 8 Cattle Company Fullblood Wagyu Boneless Ribeye (cut into small, thin strips)
  • 1/4 CUP Fish Sauce
  • 1/4 CUP Grapeseed Oil
  • 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
  • 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)
  • 3 CUP Water
  • 1 1/2 CUP Jasmine Rice
  • 1 TSP Salt
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Recipe Description

You need to try this vibrant curry dish! The dish is elevated to another level by using our Fullblood Wagyu Boneless Ribeye. You will take your taste buds on a trip to Thailand when you savor this dish.  It is worthy of a celebration! All the ingredients blend so well together and Jasmine rice is the perfect accompaniment.  Enjoy!  

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