The wagyu makes you look so good in this dish. It’s an instant braise – six minutes from slicing the beef – and it makes you look as if you’ve been stirring the pot all day. It just wouldn’t be possible with another product: it’s so marbled, so flavourful, so ready to go.
All you need to do is fry green curry paste in oil, get it fragrant, marry it with coconut milk, then add coconut sugar and fish sauce. When it’s tasting good, I throw in the ribeye cap and let it simmer for four or five minutes. The vegetables go in at the end and it’s super delicious and ready to go.
1/4 cup vegetable oil
1/4 cup green curry paste
3 cups coconut milk
2 tbsp coconut sugar, shaved
3 tbsp fish sauce
280g / 10oz spinalis / ribeye cap, sliced thinly
1 long (Japanese) eggplant
1/2 cup peppers (such as bell peppers or capsicum), sliced
Handful Thai basil
Rice, to serve
Set a small saucepan with a few inches of lightly salted water over high heat to boil. Set aside.
Add oil to a wok or pan over medium heat. Add curry paste and cook for about a minute to activate aromas, stirring constantly to prevent sticking.
Add coconut milk, coconut sugar and fish sauce. Stir to incorporate all ingredients.
Add sliced ribeye cap. Stir and reduce heat. Allow to simmer for 3-4 minutes.
While the ribeye cap is simmering, chop the eggplant into roughly 2cm / 1in chunks. They should not be completely even. Blanch the eggplant in the saucepan with the salted water for 2 minutes. Drain.
Add eggplant and pepper slices to the curry. Stir.
Add Thai basil. Turn off heat and serve with rice.
"All you need to do is fry green curry paste in oil, get it fragrant, marry it with coconut milk, then add coconut sugar and fish sauce."