Recipe by natasha_h_
2 14 fl. oz. cans Thai Kitchen coconut milk (Premium, Lite, Organic)
2 lbs beef chuck cut in 2-inch squares
2 Tbsp. peanut oil
2 Tbsp. Thai Kitchen green or red curry paste
2 large white potatoes, peeled and cut into sixths
1 onion, cut into eighths
2 Tbsp. Thai Kitchen Premium fish sauce
2 Tbsp. brown sugar
1/2 cup water mixed with 1 Tbsp. tamarind paste
1 Tbsp. ground cinnamon
1 Tbsp. cardamom seeds
3 bay leaves
1/2 cup peas
1/4 cup unsalted roasted peanuts
Heat coconut milk in a large saucepan.
Add beef and bring to a boil. Reduce heat and cook for 1 hour uncovered
Meanwhile, in a large pot, heat oil. Add curry paste and saute for 5 minutes.
Add coconut-beef mixture, potatoes, onions, fish sauce, tamarind water, and spices. Cook until vegetables are tender- about 15 minutes.
Add peas and peanuts and simmer for 2 minutes longer.
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