Wagyu Beef Cheek Thai Green Curry with Rice
Wagyu Beef Cheek Thai Green Curry with Rice

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, wagyu beef cheek thai green curry with rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Wagyu Beef Cheek Thai Green Curry with Rice is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Wagyu Beef Cheek Thai Green Curry with Rice is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook wagyu beef cheek thai green curry with rice using 31 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Wagyu Beef Cheek Thai Green Curry with Rice:
  1. Prepare 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Cheeks (2 cheeks cut into 1 inch cubes)
  2. Get 3 TBSP Grapeseed Oil
  3. Take Kosher Salt & Freshly Ground Black Pepper (to season)
  4. Get 1 CUP Beef Stock
  5. Make ready 1 Large Yellow Onion (julienned)
  6. Get 1 CUP Water (optional/if needed to thin out curry)
  7. Make ready 4 CUP Coconut Milk
  8. Take 2 Large Carrots (peeled and cut into thin strips - 1/4 inch thick)
  9. Make ready 1 Large Red Bell Pepper (thin slices)
  10. Get Fish Sauce (to season, optional ingredient)
  11. Take Green Curry Paste
  12. Make ready 1/2 TSP Coriander Seeds (roasted)
  13. Get 1/2 TSP Cumin Seeds (roasted)
  14. Get 5 Black Peppercorns (whole)
  15. Prepare PINCH Nutmeg (if using whole nutmeg, use a few grates on a microplane zester)
  16. Make ready 3-4 Thai Chiles (stems removed)
  17. Take 2 PINCH Kosher Salt
  18. Make ready 2 Whole Shallot (chopped)
  19. Prepare 2-3 Garlic Cloves (chopped)
  20. Take 1 STALK Lemongrass (beaten with the back of a knife, then chopped)
  21. Make ready 1 Lime (zested)
  22. Make ready 1 BUNCH Cilantro (leaves and stems)
  23. Get 2 INCH Galangal Root (chopped)
  24. Take 1 INCH Turmeric (chopped)
  25. Take 1 BUNCH Thai Basil (leaves only)
  26. Get 3-4 Kaffir Lime Leaves (torn)
  27. Get 1 CUP Water
  28. Get Jasmine Rice
  29. Take 3 CUP Water
  30. Take 2 TSP Kosher Salt
  31. Prepare 1 1/2 CUP Jasmine Rice
Instructions to make Wagyu Beef Cheek Thai Green Curry with Rice:
  1. PREPARING THE GREEN CURRY PASTE - Place the roasted coriander seeds, roasted cumin seeds, whole black peppercorns, pinch of nutmeg, Thai chiles (stems removed), pinches of kosher salt, chopped shallot, chopped garlic cloves, beaten and chopped lemongrass, lime zest, cilantro, chopped galangal root, chopped turmeric, Thai basil leaves, torn kaffir lime leaves, and water in a blender. Blend until smooth, and reserve
  2. PREPARING THE FULLBLOOD WAGYU BEEF CHEEKS - Heat a Dutch oven over medium-high heat. Add in the grapeseed oil. Season the pieces of Fullblood Wagyu beef cheeks with kosher salt and freshly ground black pepper.Once the oil is hot, add in the pieces of Wagyu beef, and sear. Sear the beef for 2 minutes on each side to get a nice, deep caramelization. Deglaze the pan with the beef stock, while using a wooden spoon to scrape the bottom of the pan (releasing anything stuck to the bottom).
  3. Add in the julienned yellow onions, and sauté. Once the beef stock is reduced by half, mix in half of the green curry paste (reserve the other half).Cook for 5 minutes on medium heat. Once the pot is up to a simmer, reduce the heat to low. Cover the Dutch oven with a lid. Let the Wagyu beef cheeks braise for 4 hours, while stirring occasionally.NOTE: The Dutch oven contents should not be boiling at all.
  4. PREPARING THE JASMINE RICE - When the beef is almost done braising, start preparing the rice. In a medium size pot, bring the water and kosher salt to a boil over medium-high heat. Add in the jasmine rice, and stir well. Once the pot is up to a simmer, cover the pot with a lid, and reduce the heat to low. Cook the rice for 15 minutes or until there is no water remaining in the pot. Remove the pot from the heat, but keep the lid on until ready to serve.
  5. FINAL STEPS - Once the Fullblood Wagyu beef cheek green curry has braised for 4 hours, add in the carrot strips and the coconut milk. Cook for 15 minutes on low heat. Then, add the red bell pepper slices 5 minutes before serving. Season to taste with Fish sauce (or kosher salt).Serve the Fullblood Wagyu beef cheek Thai green curry over jasmine rice, and enjoy! NOTE: The remaining curry paste (the other half) can be cooled and frozen for up to 6 months.

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