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.
