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 TBSP 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 CUP 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 TSP Coriander Seeds (roasted)
• 1/2 TSP Cumin Seeds (roasted)
• 5 Black Peppercorns (whole)
• PINCH Nutmeg (if using whole nutmeg, use a few grates on a microplane zester)
• 3-4 Thai Chiles (stems removed)
• 2 PINCH 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 CUP Water
• 2 TSP Kosher Salt
• 1 1/2 CUP Jasmine Rice