Thai Beef and Potato with Peanuts Curry | Club House for Chefs

Ingredients

Servings

Serves 4
6 pounds (2 3/4 kilograms) Beef chuck roast, cut into 2-inch (5 cm) pieces
6 cans (400 milliliters) Thai Kitchen Coconut Milk
6 tbsps (90 milliliters) Peanut oil
6 tbsps (90 milliliters) Thai Kitchen Green Curry Paste
6 each Large potatoes, peeled and cut into 1-inch (2 1/2-cm) pieces
3 Onions, cut into wedges
3 tbsps (45 milliliters) Tamarind paste, mixed with 1 1/2 cups (375 mL) water
6 tbsps (90 milliliters) Fish Sauce
6 tbsps (90 milliliters) Brown sugar
3 tbsps (45 milliliters) Club House ® Cinnamon, Ground
3 tbsps (45 milliliters) Cardamom
9 Club House ® Bay Leaves, Whole
1 1/2 cups (375 milliliters) Peas
3/4 cup (175 milliliters) Unsalted roasted peanuts

Procedure

Prep

Bring beef and coconut milk to boil in large saucepan on medium-high heat. Reduce heat to low; simmer, uncovered, 1 hour.
Meanwhile, heat oil in large saucepan on medium heat. Add curry paste; stir fry 5 minutes.
Add beef mixture, potatoes, onion, tamarind water, fish sauce, brown sugar and spices. Cook 15 minutes or until potatoes are tender.
Stir in peas and peanuts; simmer 2 minutes longer.

Recipe type: Beef

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