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Wagyu Beef Cheek Thai Green Curry with Rice

Fullblood Wagyu Beef Cheek Thai Green Curry with Jasmine Rice

Prep Time: 1 Hour
Cook Time: 4.5 Hours
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 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)
Green Curry Paste
  • 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
Jasmine Rice
  • 3 CUP Water
  • 2 TSP Kosher Salt
  • 1 1/2 CUP Jasmine Rice


          • Large Dutch Oven
          • Blender
          • Medium Pot with Lid
          • Wooden Spoon

          FIRST STEP

          Take the Fullblood Wagyu beef cheeks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.


          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.


          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).

          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.


          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.

          Fluff the rice with a fork before serving, but do not stir.

          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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