|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.