Panang Wagyu Beef Curry Over Jasmine Rice

Ingredients

• 1 Double 8 Cattle Company Fullblood Wagyu Boneless Ribeye (cut into small, thin strips)
• 1/4 cup Fish Sauce
• 1/4 cup Grapeseed Oil
• 15 Dried Arbol Chiles
• 2 teaspoons Coarse Sea Salt
• 2 teaspoons Cumin Seeds (toasted)
• 2 tablespoons Coriander Seeds (toasted)
• 1 teaspoon Black Peppercorns
• 1/2 cup Thai Basil Leaves (minced)
• 1/4 cup Lemongrass (minced)
• 3 tablespoons Galangal (minced)
• 8 Kaffir Lime Leaves (torn)
• 1/4 cup Cilantro Stems
• 1/4 cup Garlic (minced)
• 1/2 cup Shallots (minced)
• 2 teaspoons Shrimp Paste
• 1/4 cup Roasted Peanuts (ground)
• 1/2 cup Water
• 2 (12 OZ CANS) Coconut Milk (full fat)
• 1/4-1/2 cups Panang Curry Paste (depending on heat you want in the dish)
• 4 Kaffir Lime Leaves (torn)
• 1 tablespoon Fish Sauce
• 1 Large Carrot (peeled, cut in half lengthwise, and cut into 1/16-inch-thick half moons)
• 3 cups Water
• 1 1/2 cups Jasmine Rice
• 1 teaspoon Salt

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