6 Large potatoes, peeled and cut into 1-inch 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) Thai Kitchen Premium Fish Sauce
6 tbsps (90 milliliters) Brown sugar
Procedure
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.
