Thai Beef, Potato and Peanut Curry | Club House

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