2 lb beef (I use stew meat; it’s already cut) (lamb will work too)
3 medium potatoes, cubed
1 small can thai red curry paste (better with masaman paste, but the grocery stores here suck)
1 can (14oz) coconut milk
1 large onion, cut into wedges
1 cup peanuts, roasted
2 sticks cinnamon
4 bay leaves
3 cloves garlic, diced
1 tsp coriander
1 tsp cumin
1 tbsp cayenne
at least 2 tsp salt (to taste)
at least 1 tsp pepper (to taste)
1 tsp white pepper
1.5 tbsp sugar
.5 tsp ground cloves
2 tbsp fish sauce
1.5 tsp la yu (chili oil)
some “Thai curry spice” I had in the pantry. No idea what’s in it.
It’s been so long now, I can’t remember, precisely.
Brown beef. Drain and add to cooker.
Add everything else except bay leaves and cinnamon sticks.
Cook 4-5 hours on high. Add cinnamon sticks and bay leaves for 30 minutes on low at the end.
Serve over rice.
Review: 3/5 – it wasn’t spicy enough and needed thicker paste and more peanuts. Will try again, with less sweet spices and more salty/spicy