Thai Beef, Potato and Peanut Curry

Name: Thai Beef, Potato and Peanut Curry
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: Asian Other,
Ingredients: 2 pounds (1 kg) beef chuck roast, cut in 2-inch (5 cm) pieces; 2 cans (400 ml) Coconut Milk (thai kitch); 2 tbsps (30 ml) peanut oil; 2 tbsps (30 ml) Green Curry Paste (thai kitch); 2 large potatoes, peeled and cut into 1-inch pieces; 1 onion, cut into wedges; 1 tbsp (15 ml) tamarind paste mixed with 1/2 cup (125 mL) water; 2 tbsps (30 ml) Fish Sauce (thai kitch); 2 tbsps (30 ml) brown sugar; 1 tbsp (15 ml) cinnamon ground (club house); 1 tbsp (15 ml) cardamom ground (mccormick ); 3 bay leaves (club house); 1/2 cup (125 ml) peas; 1/4 cup (50 ml) unsalted roasted peanuts

In this recipe by Chef Barbara Hom, beef chuck roast is made tender by cooking it in coconut milk for an hour, before adding vibrant flavours from curry paste, tamarind, cinnamon, and cardamom.

15 min

PREP TIME

1h 30 min

COOK TIME

490

CALORIES

INGREDIENTS

SERVINGS: 8