Gaeng Ran Juang

A5 Wagyu, Gaeng, Nam Prik Kapi

Chef Benchawan Jabthong Painter of Street to Kitchen | Houston, TX
Yield: 4 servings

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Adapted by StarChefs  |  August 2025  |  Photo: Will Blunt

INGREDIENTS

Nam Prik Kapi:
30 bird’s eye chiles
10 cloves garlic
4 tablespoons lime juice
2 tablespoons Thai fermented krill paste
2 tablespoons palm sugar
1 tablespoon fish sauce

Gaeng:
10 bird’s eye chiles, halved lengthwise
1 shallot, quartered
1 stalk lemongrass, thinly sliced
½ cup fresh Thai basil leaves

To Assemble and Serve:
8 ounces A5 wagyu, thinly sliced

METHOD

For the Nam Prik Kapi:
Using a Thai mortar and pestle, combine all ingredients until a thick paste is achieved. Transfer to an airtight container and refrigerate.

For the Gaeng:
In a pot over medium heat, bring all ingredients, 1 cup Nam Prik Kapi, and 3 cups water to a boil. Reduce heat and keep warm.

To Assemble and Serve:
Place wagyu in a shallow serving bowl. Spoon Gaeng into bowl until meat is fully submerged.

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