Combine ginger, coriander, shallots, garlic & chili and grind until fine.
Sear the cubed beef for a few minutes, then remove from oil.
Place pot with oil over low heat. Add ingredients from step 1, tomatoes, onions, cardamom, bay leaf and stir until aromatic.
Add cubed beef, milk, stock and mix well. Stir in the curry powder, Chinese spices, chili sauce and tomato paste, stir occasionally.
Add sugar, soy sauce stir to mix while slow boiling until sticky, add remaining peas and carrots.
Simmer until the beef is cooked, remove from heat & serve.
Note
Thai name : Pad Pak Bung Fai Daeng
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