Thai-Style Beef Curry

2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) curry paste or powder
1 lb (450 g) beef stew meat, trimmed of excess fat
and cut into 1-inch (3 cm) pieces
2 bay (laurel) leaves
1 1/2 cups (375 ml) coconut milk
1 1/2 cups (375 ml) beef stock
3 Tbs (45 ml) Asian fish sauce (nam pla, nuoc mam)
2 Tbs (30 ml) lime or lemon juice
1 Tbs (15 ml) sugar
1 lb (450 g) new potatoes, halved
1/4 lb (110 g) pearl onions, peeled
1/4 lb (110 g) green beans (haricots), halved
1 red bell pepper (capsicum) cored, seeded, and cut
into thin strips
1 cup (250 ml) unsalted roasted peanuts, coarsely
chopped, plus additional for garnish (optional)

Heat the oil in a large pot over moderate heat and saute the curry
paste for about 30 seconds. Add the beef and saute until the beef
is lightly browned and coated with the curry mixture. Add the bay
leaves, coconut milk, and beef broth and bring to a boil. Simmer
covered until the beef is tender, about 1 hour. Add the onions and
potatoes and cook covered for 10 minutes. Add the green beans,
bell pepper, and peanuts and simmer covered for 10 more minutes.
Serve the meat and vegetables along with the broth, garnished with
chopped peanuts if desired. Serves 4 to 6.

 

Bon appetit from the Chef at Worldwide Recipes