Thai-style Beef Curry

Ingredients

 * 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)

Directions

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

Contributed by:
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