Thai-Style Beef Curry - cooking recipe

Ingredients

1 tbsp peanut oil
3 None onions, thickly sliced
2 cloves garlic, crushed
1 piece (1 1/2 inches) ginger, grated
3 None fresh long red chili peppers, 2 finely chopped, 1 thinly sliced
1 tbsp finely chopped cilantro root and stem
2 1/4 lbs beef stew meat, cut into 2-inch pieces
2 cups beef stock
1 stalk (4 inches) lemon grass, halved lengthwise, bruised
1 tbsp tamarind paste
1 tbsp grated palm sugar or brown sugar
2 cans (14 oz each) coconut milk
1 tbsp fish sauce
1 3/4 lbs new potatoes, halved
1 None red pepper, coarsely chopped
2 tsp lime juice
3 None green onions, thinly sliced
1 cup bean sprouts
1/3 cup loosely packed fresh cilantro leaves

Preparation

Heat oil in large saucepan on medium heat. Cook onions, garlic, ginger, chopped chili pepper, and cilantro root and stem, stirring, until onion has softened.
Add beef, 1 1/2 cups of the stock, lemon grass, tamarind paste, palm sugar, and half each of the coconut milk and fish sauce; bring to a boil. Reduce heat to low; simmer, uncovered, for 2 hours, or until beef is tender.
Add potatoes, pepper, remaining stock and remaining coconut milk; bring to a boil. Reduce heat to low; simmer, uncovered, for 30 mins, or until potatoes are tender.
Stir in lime juice, green onions and remaining fish sauce. Serve curry sprinkled with bean sprouts, sliced chili pepper and cilantro leaves.