Quarter 2 pounds Yukon gold potatoes.
Chop up 1 onion. Cut the 2 1/2 pounds beef chuck roast into 2 inch cubes.
Cut the ginger into chunks.
Put the beef cubes and a little olive oil into a dutch oven over high heat.
Brown the beef cubes for a few minutes or until they have the cooked color on the surface. Then remove the beef cubes, turn the heat to medium.
Add the onion pieces and a pinch of salt in the dutch oven. Cook for 5 minutes, then add the ginger chunks, 1-2 tsp red curry paste, 1 tbsp cumin, 1 tbsp coriander, 1/2 bunch basil and/or cilantro, 2 tbl tomato paste in the dutch oven. Saute for a few minutes.
Dump the beef cubes in the dutch oven, Give it a stir. Add 3 cloves chopped garlic. Give it a stir. Add 1 pint beef broth, 1 can (14 oz) coconut milk. Give it a stir.
Add 1/4 fish sauce. Give it a stir.
Bring it to a simmer, then simmer covered on low heat for 45 minutes.
After that, Add 1/4 cup brown sugar and the potato quarters in the dutch oven. Give it a stir. Add 1/2 cup roasted peanuts, give it a stir.
Then simmer covered on low heat for 45 minutes.
Taste and adjust the flavor. Add 3 chopped green onions, 1/2 bunch basil and/or cilantro. Give it a stir. Enjoy!