Wagyu Beef Cheek Thai Green Curry with Rice

Ingredients

• 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Cheeks (2 cheeks cut into 1 inch cubes)
• 3 tablespoons 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 cups 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)
• 1/2 teaspoon Coriander Seeds (roasted)
• 1/2 teaspoon Cumin Seeds (roasted)
• 5 Black Peppercorns (whole)
• 1 pinch Nutmeg (if using whole nutmeg, use a few grates on a microplane zester)
• 3-4 Thai Chiles (stems removed)
• 2 pinches 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
• 3 cups Water
• 2 teaspoons Kosher Salt
• 1 1/2 cups Jasmine Rice

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