Thai Beef, Potato and Peanut Curry
by Barbara Hom

2 14 fl. oz. cans Thai Kitchen coconut milk (Premium, Lite, Organic)
2 lbs. beef chuck cut in 2” 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

1. Heat coconut milk in a large saucepan

2. Add beef and bring to a boil. Reduce heat and cook for 1 hour uncovered

3. Meanwhile, in a large pot, heat oil. Add curry paste and sauté for 5 minutes.

4. Add coconut-beef mixture, potatoes, onions, fish sauce, tamarind water, and spices. Cook until vegetables are tender- about 15 minutes.

5. Add peas and peanuts and simmer for 2 minutes longer.