Thai Beef and Potato with Peanuts Curry
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| Ingredients | Quantities |
|---|---|
| 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.
