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.


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


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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