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Thai Beef, Potato and Peanut Curry

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
14
INGREDIENTS

INGREDIENTS

  • 2 pounds (1 kilogram) beef chuck roast, cut in 2-inch (5 cm) pieces
  • 2 cans (400 mililiter) Coconut Milk
  • 2 tablespoons (30 mililiter) peanut oil
  • 2 tablespoons (30 mililiter) Green Curry Paste Substitution Available
    • Red Curry Paste (thai kitch)
  • 2 large potatoes, peeled and cut into 1-inch pieces
  • 1 onion, cut into wedges
  • 1 tablespoon (15 mililiter) tamarind paste mixed with 1/2 cup (125 mL) water
  • 2 tablespoons (30 mililiter) Fish Sauce
  • 2 tablespoons (30 mililiter) brown sugar
  • 1 tablespoon (15 mililiter) Ground Cinnamon
  • 1 tablespoon (15 mililiter) Cardamom Ground
  • 3 Bay Leaves
  • 1/2 cup (125 mililiter) peas
  • 1/4 cup (50 mililiter) unsalted roasted peanuts

Preparation

  • 1 Bring beef and coconut milk to boil in large saucepan on medium-high heat. Reduce heat to low; simmer, uncovered, 1 hour.
  • 2 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.

NUTRITION INFORMATION

(per Serving)

MissingNutritionInformationRecipe

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