2 pounds (1000 G) beef chuck roast, cut in 2-inch pieces
2 cans (400 mL each) Thai Kitchen® Coconut Milk
2 tablespoons (30 mL) peanut oil
2 tablespoons (30 mL) Thai Kitchen® Green Curry Paste or Thai Kitchen® Red Curry Paste
2 large potatoes, peeled and cut into 1-inch pieces
1 onion, cut into wedges
1/2 cup (125 mL) water mixed with 1 tablespoon tamarind paste
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
2 tablespoons (30 mL) brown sugar
1 tablespoon (15 mL) ground cinnamon
1 tablespoon (15 mL) cardamom seeds
3 bay leaves
1/2 cup (125 mL) peas
1/4 cup (50 mL) unsalted roasted peanuts
BRING beef and coconut milk to boil in large saucepan on medium-high heat. Reduce heat to low; simmer, uncovered, 1 hour.
MEANWHILE, heat oil in stockpot 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.