Masaman Curry Beef

• masaman curry paste (try Masaman Curry Paste)
• 4 tablespoons vegetable oil, divided
• 1 medium onion, cut into strips
• 1 12 lbs boneless beef chuck, cut into 1-inch cubes
• 1 (14 ounce) can unsweetened coconut milk
• 3 tablespoons fish sauce
• 2 lbs potatoes, peeled and cut into 1 1/2-inch pieces
• 1 large bell pepper, cut into strips
• 12 cup roasted peanuts, chopped
• 2 tablespoons lime juice
• 14 cup slivered fresh basil or 14 cup fresh cilantro
• hot cooked rice

1. Heat 1 tablespoon oil in a large skillet or wok over medium high heat.
2. Add onion and stir-fry about 6 minutes until golden; transfer to a bowl with a slotted spoon.
3. Add another tablespoon to the skillet or wok; increase heat to high.
4. Add half the beef; stir-fry 2 to 3 minutes until browned on all sides; transfer to another bowl and set aside.
5. Repeat with remaining beef adding another tablespoon of oil to prevent sticking if necessary.
6. Reduce heat to medium; add remaining tablespoon of oil and the curry paste to the skillet or wok; stir and cook 1 to 2 minutes.
7. Add coconut milk and fish sauce; stir to scrape up bits of cooked meat and spices from the bottom of the pan.
8. Return beef to wok; bring to boil; reduce heat, cover and simmer for 45 minutes.
9. Add onions and potatoes to the meat; cook 35 to 45 minutes more or until meat and potatoes are tender.
10. Stir in bell pepper; cook until heated through.
11. Stir in peanuts and lime juice.
12. Sprinkle with basil or cilantro.
13. Serve with rice.

curry, vegetable oil, onion, beef chuck, unsweetened coconut milk, fish sauce, potatoes, bell pepper, peanuts, lime juice, basil, rice

Taken from www.food.com/recipe/masaman-curry-beef-342787 (may not work)