Ingredients

  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Cheeks (2 cheeks cut into 1 inch cubes)
  • 3 TBSP Grapeseed Oil
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 1 CUP Beef Stock
  • 1 Large Yellow Onion (julienned)
  • 1 CUP Water (optional/if needed to thin out curry)
  • 4 CUP Coconut Milk
  • 2 Large Carrots (peeled and cut into thin strips - 1/4 inch thick)
  • 1 Large Red Bell Pepper (thin slices)
  • Fish Sauce (to season, optional ingredient)
  • 1/2 TSP Coriander Seeds (roasted)
  • 1/2 TSP Cumin Seeds (roasted)
  • 5 Black Peppercorns (whole)
  • PINCH Nutmeg (if using whole nutmeg, use a few grates on a microplane zester)
  • 3-4 Thai Chiles (stems removed)
  • 2 PINCH Kosher Salt
  • 2 Whole Shallot (chopped)
  • 2-3 Garlic Cloves (chopped)
  • 1 STALK Lemongrass (beaten with the back of a knife, then chopped)
  • 1 Lime (zested)
  • 1 BUNCH Cilantro (leaves and stems)
  • 2 INCH Galangal Root (chopped)
  • 1 INCH Turmeric (chopped)
  • 1 BUNCH Thai Basil (leaves only)
  • 3-4 Kaffir Lime Leaves (torn)
  • 1 CUP Water
  • 3 CUP Water
  • 2 TSP Kosher Salt
  • 1 1/2 CUP Jasmine Rice
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Recipe Description

This recipe features tender Wagyu beef cheeks braised in a homemade green curry paste, which is made with coriander, cumin, Thai chilies, shallots, garlic, lemongrass, cilantro, galangal root, turmeric, Thai basil leaves, and lime leaves. Served over jasmine rice, this delicious Thai green curry is perfect for dinner!   

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