Are looking for a wagyu beef cheek thai green curry with rice recipe that is appetizing? How to prepare it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious wagyu beef cheek thai green curry with rice should had aroma and taste that able provoke everyone’s taste.

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Ingredients and seasonings used in prepare

1. Prepare 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Cheeks (2 cheeks cut into 1 inch cubes)
2. Take 3 TBSP Grapeseed Oil
3. Take Kosher Salt & Freshly Ground Black Pepper (to season)
4. Prepare 1 CUP Beef Stock
5. Prepare 1 Large Yellow Onion (julienned)
6. Prepare 1 CUP Water (optional/if needed to thin out curry)
7. Take 4 CUP Coconut Milk
8. Prepare 2 Large Carrots (peeled and cut into thin strips - 1/4 inch thick)
9. Prepare 1 Large Red Bell Pepper (thin slices)
10. Prepare Fish Sauce (to season, optional ingredient)
11. Prepare Green Curry Paste
12. Prepare 1/2 TSP Coriander Seeds (roasted)
13. Prepare 1/2 TSP Cumin Seeds (roasted)
14. Prepare 5 Black Peppercorns (whole)
15. Use PINCH Nutmeg (if using whole nutmeg, use a few grates on a microplane zester)
16. Prepare 3-4 Thai Chiles (stems removed)
17. Prepare 2 PINCH Kosher Salt
18. Prepare 2 Whole Shallot (chopped)
19. Take 2-3 Garlic Cloves (chopped)
20. Use 1 STALK Lemongrass (beaten with the back of a knife, then chopped)
21. Prepare 1 Lime (zested)
22. Use 1 BUNCH Cilantro (leaves and stems)
23. Prepare 2 INCH Galangal Root (chopped)
24. Use 1 INCH Turmeric (chopped)
25. Use 1 BUNCH Thai Basil (leaves only)
26. Prepare 3-4 Kaffir Lime Leaves (torn)
27. Prepare 1 CUP Water
28. Take Jasmine Rice
29. Prepare 3 CUP Water
30. Prepare 2 TSP Kosher Salt
31. Prepare 1 1/2 CUP Jasmine Rice

This is a vegetarian Thai green curry, made with asparagus, sweet potato, potato and cassava(not too sure). This is another dish that requires rice to help soak up all the sauce. Place the browned meat to the side. Add in the long grain rice and freshly ground black pepper, and stir.

How 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.
6. Done and ready to serve!

Then, reduce the heat to low. Stir through the juice of a lime before serving. As you can see, I made the massaman curry paste for this meal from scratch. Mama Nuanta's thai green curry With rare wagyu beef, bulb eggplant and thai sweet basil. It's prepared table side in front of you, or if you prefer a DIY experience they'll guide you so that you can prepare it yourself.

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