Thai Beef and Potato with Peanuts Curry


*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Beef chuck roast, cut into 2-inch (5 cm) pieces 6 lb
Club House Cinnamon, Ground 3 tbsp
Club House Cardamom, Ground Decorticated 3 tbsp
Club House Bay Leaves, Whole 9
Peas 1 1/2 cups
Unsalted roasted peanuts 3/4 cup
Thai Kitchen Coconut Milk 6 cans
Peanut oil 6 tbsp
Thai Kitchen Green Curry Paste 6 tbsp
Large potatoes, peeled and cut into 1-inch pieces 6
Onions, cut into wedges 3
Tamarind paste, mixed with 1 1/2 cups (375 mL) water 3 tbsp
Thai Kitchen Premium Fish Sauce 6 tbsp
Brown sugar 6 tbsp

Instructions

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.

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