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 TSP Coarse Sea Salt
• 2 TSP Cumin Seeds (toasted)
• 2 TBSP Coriander Seeds (toasted)
• 1 TSP Black Peppercorns
• 1/2 CUP Thai Basil Leaves (minced)
• 1/4 CUP Lemongrass (minced)
• 3 TBSP Galangal (minced)
• 8 Kaffir Lime Leaves (torn)
• 1/4 CUP Cilantro Stems
• 1/4 CUP Garlic (minced)
• 1/2 CUP Shallots (minced)
• 2 TSP Shrimp Paste
• 1/4 CUP Roasted Peanuts (ground)
• 1/2 CUP Water
• 2 (12 OZ CANS) Coconut Milk (full fat)
• 1/4-1/2 CUP Panang Curry Paste (depending on heat you want in the dish)
• 4 Kaffir Lime Leaves (torn)
• 1 TBSP Fish Sauce
• 1 Large Carrot (peeled, cut in half lengthwise, and cut into 1/16-inch-thick half moons)
• 1 Lime (juiced)
• 3 CUP Water
• 1 1/2 CUP Jasmine Rice
• 1 TSP Salt