2 lbs beef chuck roast, cut in 2-inch pieces
2 cans Thai Kitchen® Coconut Milk
2 tbsps peanut oil
2 tbsps Thai Kitchen® Green Curry Paste
2 peeled and cut into 1-inch pieces potatoes
1 cut into wedges onion
1/2 cup water mixed with 1 tablespoon tamarind paste
2 tbsps Thai Kitchen® Premium Fish Sauce
2 tbsps brown sugar
1 tbsp ground cinnamon
1 tbsp cardamom seeds
3 bay leaves
1/2 cup peas
1/4 cup 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.