1 Tablespoon oil
1 Tablespoon Acanela Thailand Spice Blend
2 cloves garlic, minced
1-inch piece of ginger, minced
1 red onion, thinly sliced
2 potatoes, roughly chopped & boiled
1 lb beef, cut into 1-inch chunks
1 can coconut milk
2 TBS fish sauce (or soy sauce)
¼ cup peanut butter
1 lime - juiced
2 cups water
Toppings: fresh cilantro, roasted peanuts, sliced red chilies
1) Heat oil in a large pot over medium heat. Add the spices and stir until they begin to pop and sizzle. Add the garlic, ginger, & red onion and cook until fragrant (about 5 minutes).
2) Add the chicken and cook until lightly browned.
3) Stir in the coconut milk, fish sauce (soy sauce), peanut butter, lime juice, and water, mixing thoroughly. Add the potatoes and bring the mixture to a boil then reduce the heat. Let simmer until the chicken is completely cooked and the sauce has thickened.
4) Top with fresh cilantro, roasted peanuts, or sliced red chilies.